Vietnamese noodles
Materials: soup
1. beef bone (beef shank bone)
2. whole beef brisket 500~600 g
3. large onion (roasted incense)
4. ginger a piece of roasted incense>200 g
5. sugar cane a 〈12 cm, divided into 4 sections〉
6. aniseed, Chinese anise, Chinese yam, Chinese yam, and other ingredients
7.
6. 1 tablespoon of star anise
7. 5 strawberries
8. 50 g of cinnamon
9. half a tablespoon each of salt and sugar
10. 3 tablespoons of fish sauce
11. 11 tablespoons of water
Other Ingredients
1. 1 thinly sliced raw onion
2. chopped scallions
3. Adequate
3. two kilograms of Vietnamese rice noodles
4. 400 g of tender sliced beef
5. nine layers of pagoda and other cilantro, pepper, chili pepper in moderation
6. 600 g of bean sprouts 7. lemon 3, 4
Methods:
Vietnamese noodle that is, Vietnam rice noodles, Vietnamese beef rice noodles
1. beef bones knocked off and brisket scalded. about three minutes to fish up.
2. Roasted ginger, onion, sugar cane, grass jelly, star anise, cinnamon ready to add
3. Boil water into the beef bones and brisket level, skim off the foam, adjust the medium-low heat add the ginger and other materials mentioned above to simmer for an hour.
4. Fish out the beef brisket and cut thin slices for later use.
5. Continue to simmer the soup for another 3 to 4 hours.
6. Fish out all the ingredients, add salt, sugar and fish sauce to the broth to make Vietnamese soup
7. Add all the other ingredients and squeeze lemon juice at the end to make a delicious Vietnamese rice noodle.
Tag:river noodle
Vietnamese snacks are generally more Guangxi side, other places it is difficult to eat authentic.