In recent years, more and more friends have traveled abroad, from Europe, America, and Africa, but most of them go to Southeast Asia, Thailand, Cambodia, and Vietnam. They are often in the circle of friends. The destinations that appeared, the local specialties and snacks also hit the circle of friends. In recent years, many friends have seen the business opportunities, and many Southeast Asian restaurants have emerged.

Vietnamese snacks are a typical representative of Southeast Asian cuisine, especially Vietnamese beef noodles, which are loved by many people for their unique flavor. You must have seen Vietnamese beef noodles when you go shopping. There are quite a few people queuing up to eat at this popular snack bar. The essence of Vietnamese beef noodle lies in the spices used. Below, I will teach you the recipe of Vietnamese beef noodle. By making it according to the recipe, you can easily taste the unique Vietnamese flavor and open a shop with skill. No problem! Ingredients

An appropriate amount of beef brisket | An appropriate amount of bone-in beef | An appropriate amount of Vietnamese rice noodles

An appropriate amount of bean sprouts | 1 lime | An appropriate amount of coriander | Half an onion

1 cinnamon slices | 2 grass fruits | 1 small handful of cumin

3 star anise | appropriate amount of ginger | appropriate amount of fish sauce Steps

1. Wash the beef brisket and beef bones, add water and boil them into a pot Soup. The portion of soup could be more. If you can't use it all at once, you can refrigerate it and make soup.

2. After boiling, divide it into two pots and continue cooking. Add 1/3 to one pot and 2/3 to the other. Slowly simmer the small pot to make a clear soup, and then add the spices to the large pot to make a thick soup. The reason why two pots are divided is to pour half of the clear soup and half of the thick soup into the noodles, so that the soup is clear and the taste is thicker.

3. Make thick soup spices: cut onions, slice ginger, put them in the oven together with cinnamon, grass fruits, star anise, and fennel, and bake at 220 degrees for 3-15 minutes. The star anise can be taken out in 3 minutes. Pay attention to the fennel as well. Cook the cinnamon, grass, fruit and ginger within 10 minutes, and the onions within 15 minutes. It is OK if the onions are a little burnt on the edges. Add all spices to a large pot and bring to a boil.

4. Cook the beef bones for more than 2 hours and the beef brisket for about 1 hour. The chopsticks can be inserted but not easily. At this time, the beef is chewy. If you like it crispy, you can continue to cook for a while.

5. Cook the rice noodles while simmering the soup. I prefer thinner ones, which can absorb more soup. Because the sizes are different, the specific cooking time is according to the packaging. Usually, it is enough to cook until soft. The most important thing is to rinse it with cold water and rinse off the slurry, and finally drain it and set aside.

6. Put the soup in front of the plate. The traditional bottom is bean sprouts, but here it is replaced with chicken feathers, which can be customized according to your own taste. Then put a layer of rice noodles, a little bean sprouts, and a little coriander, all of which are easy to cook. Finally, pour hot soup over it and blanch it.

7. Serve the dish, half thick soup and half clear soup, pile on the beef, don’t forget the magical fish sauce. If you add too little, it will be tasteless, if you add too much, it will stink. When you add it just right, it will be delicious. Witness a magical moment!