1. Ingredients: 4 carrots, 200 grams of dried Vietnamese rice noodles, 200 grams of oyster mushrooms (or other mushrooms), 50 grams of bean sprouts, 8-10 eryngium leaves, appropriate amount of salt, 1 purple onion , 1 thumb length of ginger, 3-5 cm of cinnamon, 1 star anise, 3 cloves, 2 teaspoons of coriander, 2 shallots, appropriate amount of red and green peppers, 5-6 limes, 3-5 sprigs of basil , 1 Coprinus comatus.

2. Soup: Cut carrots into large pieces and saute oyster mushrooms with a little oil until fragrant. Roast half an onion and a section of ginger over an open flame for 5 minutes each on the front and back to wash away the black ashes. spare.

3. Toast a section of cinnamon bark, one section of star anise, one clove, three pieces of coriander and 2 teaspoons of coriander in a dry pan over medium heat.

4. Pour 2 and 1 together into the pot, add water, bring to a boil over medium heat and simmer for more than half an hour, add salt to taste. Strain the ingredients and use only the broth.

5. Toppings: cut vertically into thick slices, fry the coprinus mushrooms in a little oil, and season with a little salt. You can also use yuba or fried tofu.

6. Herb plate: shredded onions, chopped green onions, small red and green peppers, diced small sour oranges, a large handful of bean sprouts, a large handful of Thai basil and coriander leaves

7. When eating, place the bean sprouts on the bottom of the sea bowl and cover it with boiled rice noodles. Pour in the soup, squeeze a few small limes, and add herbs, spices and toppings as you like.