Ingredients for Vietnamese noodles: soup stock 1. One big beef bone (beef leg bone) 2. 500~600 g whole beef brisket 3. One big onion (roasted till fragrant) 4. One piece of old ginger Roast until fragrant> 200 g5. One sugar cane <12 cm, divided into 4 segments> 6. One tablespoon of star anise 7. Five strawberries (cracked) 8. 50 g of cinnamon 9. Half a tablespoon each of salt and sugar 10. Fish sauce 3 Spoon 11. Water 11 Large soup bowl Other ingredients 1. Thinly slice a raw onion 2. Chop an appropriate amount of green onion 3. Two kilograms of Vietnamese pho 4. 400 g of tender beef slices 5. An appropriate amount of coriander, pepper, and chili pepper such as nine-layer pagoda 6. Bean sprouts 600 g 7. 3 or 4 lemons Method: Vietnamese rice noodles, Vietnamese beef rice noodles 1. Break the beef bones and blanch the beef brisket for about three minutes and remove. 2. Roast the ginger, onion, sugar cane, grass fruit, star anise, and cinnamon until fragrant. 3. Boil the water, add the beef bones and beef brisket, skim off the foam, add the above ginger and other ingredients over medium-low heat and simmer for an hour. 4. Remove the beef brisket, cut into thin slices when cool and set aside. 5. Let the soup simmer for another 3 to 4 hours. 6. Pick up all the ingredients, add salt, sugar, and fish sauce to the clear soup to make Vietnamese soup stock. 7. Add other ingredients, and finally squeeze in lemon juice to make delicious Vietnamese rice noodles