After the summer heat is over and the heat is still lingering, a bowl of rice noodle soup mixed with rich ingredients and stock is a staple food that is suitable for satiety and antipyretic.

Lao Tang, who has been working in Southeast Asia all year round, prefers the rice noodle soup method, which has a Vietnamese flavor. In this regard, Lao Tang said that in terms of cooking method, Vietnamese rice noodle soup is similar to Chinese rice noodle soup. When boiling the soup base, it also takes several hours until the essence of the soup ingredients is absorbed. Simmer until it becomes a rich soup. The difference is that Vietnamese-style rice noodle soup is stewed with onions and beef bones. In order to increase the sweetness and freshness of the soup, a little rock sugar is sometimes added to help.

Different from the thin rice noodles commonly used in southern Fujian, Lao Tang uses the wider and flat Vietnamese rice noodles, which have a smooth and tough texture and will not become soft when soaked in soup. After the rice noodles are boiled and put into a bowl, you need to mix in some seasonings that can increase the taste, such as beef brisket, shredded chicken, meatballs, etc. In addition, the ingredients used to season the entire rice noodle soup are also particularly important in Lao Tang's opinion. Instead of just using salt, add fresh mint, cilantro, and basil to the soup, along with fish sauce, lime juice, and fresh red pepper. Even if there are many seasonings added, it will not cover up the fresh taste of the soup, but will make the whole rice noodle soup taste sour, spicy and refreshing.

In addition, if you want to eat rice noodles more special, you can also try to put the soup stock in a separate bowl, then put the rice noodles into ice water to chill, and then mix with various seasonings and side dishes. Add it to cold rice noodles and when you taste it, sprinkle a little ground peanuts on it, and you can make another cold staple food that can relieve heat and appetize.