When raw cows go up the river, they will attach a "magic lamp", which contains coriander, gold, sprouts, peppers and lime. How to start? And what does that small dish of Chili sauce and seafood sauce have to do with the raw cow river? It turns out that eating raw cattle river has a unique "equation". Now we will teach you how to eat two flavors of raw cow river.

Take a sip of the soup before adding ingredients and feel the original flavor of the soup base.

Cut off the sprouts, gold and coriander and put them in the soup, and the taste will be released.

Squeeze some lime juice out and you can taste it formally. If you can resist the spicy taste, you can have a bite of pepper and a bite of river rice noodles, and feel the fire-breathing raw cow river!

This recipe was inspired by a teahouse in Vietnam, where guests can add whatever ingredients they want.

Whether you like the original flavor or the flavor after adding spices varies from person to person, but as long as you taste it once, you will find your favorite flavor.

Don't forget that Chili sauce and seafood sauce are used to dip beef. You should scoop up these two sauces before eating. Because the beef in Shengniu River is mainly tender and smooth, but the taste may be lighter, which is suitable for people who love heavy taste after fishing for sauce!

Many people will ignore the secret of making the raw cow river more delicious. In fact, many spices added to the restaurant will be accompanied by lime, pepper and gold, which is the source of the taste of raw cow river. Don't forget when tasting.

Rinsing method of beef rice flour

Every Vietnamese family cooks raw cow river, but the most important thing is the soup base.

Boil beef brisket, beef bone, pepper, star anise, citronella, fragrant leaves and white pepper for 0/0 hour. In the process of boiling, we should constantly remove the impurities from boiling to get boiled beef soup.

The beef soup is boiled at the bottom 10 hour, and the taste at the entrance is too strong to melt. Always drink the bowl upside down. This soup base is very clear and won't "bubble" like many beef soup bases. In addition, with the addition of a large number of ingredients such as onions and bean sprouts, the whole river has become colorful.

The raw beef made in this way is really thin and smooth. Take it all out when you eat it and rinse it in hot soup. Medium-cooked beef floats in your mouth, accompanied by the same thin and tender Vietnamese rice noodles. The aftertaste is worth it!