200g of dried Vietnamese rice noodles, 1 beef bone (about 500g), 400g of beef brisket, half a lemon, 1 red bell pepper, 1 piece of ginger (about 10g), 2 small onions with purple skin, 5g of cinnamon, 1 piece of sugarcane (about 10cm long and 100g), 2 star anise, 2 fruits, 2 teaspoons of chopped cilantro and chopped green onion (10g), 1 tablespoon of salt (15g). 1 tablespoon (15g)

How to make it

Purchase beef bones from the market and ask the shopkeeper to break them into small pieces that can be put into your own soup pot.

Peel off the outer dry skin of the small purple onion, wash, drain and cut into thick slices. Wash the ginger, drain and cut into thick slices. Peel off the hard skin of the sugar cane, wash it and chop it into 3 even sections. Smash the fruits of the grass. Wash the red bell peppers and cut them diagonally into rings.

Place the sliced onion and ginger in a pan over high heat to toast the flavor.

Wrap the roasted small onions, ginger, and tapped grass nuts, as well as the sugar cane strips, cinnamon, and star anise in gauze, and tie tightly with thick cotton thread to make a seasoning packet.

Clean the cracked beef bones and brisket, boil them in boiling water for 3 minutes, and remove from the soup.

Add 2,000 ml of cold water to the soup pot, bring it to a boil over high heat, add the boiled beef bones and brisket, bring it to a boil again, skim off the foam and impurities, reduce the heat to medium-low, keep it at a simmer, add the seasoning packet, and simmer for one and a half hours.

Season the soup pot with salt and continue to simmer for 20 minutes, turn off the heat.

Pull out the brisket, let it cool, and slice it into thin slices.

Scald the dried Vietnamese rice noodles in boiling water to soften them, pull them out, put them into a large bowl, put in the sliced beef brisket, pour in the simmering beef bone broth, sprinkle with chopped scallions, chopped cilantro, red bell pepper rings, and squeeze the lemon juice to serve.