2. Soup head ingredients: beef bones, seasoning packages (Amomum tsaoko, star anise, ginger, cinnamon, onion).

3, soup practice: beef bones washed blood control, stewed with seasoning for about 2 hours, if you can buy dry sugar cane, put two sugar cane, effectively remove the fishy smell of beef bones, or put two horseshoes, but also remove the fishy smell. Similarly, sugar cane and horseshoe are also used to deodorize stewed mutton.

4. Rice noodles: Vietnamese rice noodles (vermicelli) are boiled in wide water for about 4 minutes, which is too cold. Put it in a big bowl, put the cooked beef bone soup in another pot, season it with a little sugar, salt and fish sauce, add beef slices and bean sprouts, quickly scald them, then add the hot soup of beef slices and bean sprouts, rush into the cooked rice noodles, add the cut nine-layer pagoda leaves and squeeze into lemon juice.

5. Dipping sauce: Dipping sauce refers to beef slices and persimmon pepper slices in dipping powder, not river powder. As shown below, small glass bowls are usually dipped in Vietnamese garlic sauce and seafood sauce, and shrimp oil or soy sauce can be added if you like.

6. Usually in the Vietnamese rice noodle shop, before the rice noodles are served, the tips come from the following dishes: raw bean sprouts, small round pepper slices, nine-layer leaves, lemon and garlic hot sauce, and seafood sauce. A few minutes before the rice noodles are served, transfer the dipping sauce to Fluttershy, marinate the small bell pepper slices in the dipping sauce for a few minutes, and then eat with the rice noodles. Very delicious.