Wash the brisket "flying water" and pick it up for use. Roast ginger slices and onion slices over fire and set aside. Boil water, add beef brisket, beef bones, roasted ginger slices, roasted onion, sugar cane, star anise and tsaoko, cook until the beef brisket is full, take out slices for later use, continue to simmer for about 2 hours, and season with salt, sugar, pepper and fish sauce. Then cook the beef slices, blanch the rice noodles until soft, put them in a bowl, add pepper, bean sprouts and lemon juice, spread a proper amount of beef slices and brisket slices, pour in the boiling soup, sprinkle with chopped green onion and coriander and serve. Rice noodle is a traditional food in Guangzhou, which has a history of hundreds of years. It is called kway teow in Southeast Asia such as Vietnam and Singapore, and its price is expensive. Rice noodles are tough and slippery, and they can be eaten in various ways. Guangzhou people like to eat dry fried beef river, wet fried beef river and beef brisket river noodles. The beef noodles of Vietnamese food are also delicious. 1. Put the onion and its old skin on an open flame and bake it a little. Let it cool for use, and then peel off the old skin when using it.

2. Wash the beef bones, chop them into small pieces, put them into a soup pot, add onions, onion slices, ginger slices, spice bags, add appropriate amount of water to boil, then cook them for about 2 hours with medium and small fire, and let them cool for later use.

3. Patiently remove the grease on the surface of beef bone soup, then filter the soup residue with gauze, leaving only clean soup, and add Thai fish sauce and sugar to improve the taste.

4. Cut the fresh beef into thin beef slices for later use, or use the finished beef slices in the supermarket instead.

5. Take a proper amount of beef bone soup and cook until it boils violently. Scoop a few spoonfuls of beef bone soup into a big bowl and pour it back into the pot. Repeat this several times, heat the big bowl, and then pour the beef bone soup into the big bowl while it is hot.

6. Put the rice noodles and beef slices into a bowl while it is hot, then sprinkle with shredded onion, chopped green onion and coriander, add mung bean sprouts and nine-layer pagoda leaves, squeeze some green lemon juice into the bowl, and mix well to serve.