Vietnamese rice noodle (Pho) Vietnamese rice noodle soup is refreshing and not greasy, and it is a soup powder that can never be eaten. Especially at the beginning of a cold, I have no appetite for other foods, but I can eat a big bowl of Vietnamese rice noodles with soup and water. Lemon juice was squeezed into the rice noodle soup, and even the soup with powder was drunk while it was hot. I was sweating slightly. A cold is usually "over" and will soon be over.

Vietnamese rice noodles have two important parts: one is soup head, the other is rice noodles and dipping sauce.

Soup head raw materials: beef bone, seasoning bag (Amomum tsaoko, star anise, ginger, cinnamon, onion)

Method of soup head: 1. Wash the blood with water and stew with seasoning for about 2 hours. If you can buy dry sugarcane, add two sugarcane to effectively remove the fishy smell of beef bones, or put two horseshoes to remove the fishy smell. Similarly, sugar cane and horseshoe are also used to deodorize stewed mutton.

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