Ingredients Brisket Beef bones Bean sprouts Moderate amount of lime Moderate amount of cilantro Moderate amount of Vietnamese rice noodles Moderate amount of onion Half a cinnamon 1 slice of cinnamon 2 Cao Guo Cumin 1 small handful of aniseed 3 Ginger 1 head Fish sauce Moderate amount

Beef River Noodles Directions Boil the brisket and beef bones, cleaned, and add water to cook a pot of soup out of the soup, soup is not a matter of a lot of, and the back of the two pots to be divided into two pots, the specific reasons, please see the next article. The first thing that you need to do is to get your hands on some of the most popular products and services in the world.

The brisket will be cooked for a long time, it is best to use the beef bones to simmer the soup.

Boiled and divided into two pots to continue to cook, a pot of 1 / 3 a pot of 2 / 3, 1 / 3 of the small pot of slow simmering to cook into the broth, 2 / 3 of the pot of rolling fire and then add the subsequent steps of the spices into the thick soup. Why do this nei? The owner watched a food program, interviewed a popular rice noodle store in Vietnam, the store's secret is to cook a pot of thick soup and a pot of broth, and then pour half of each in the rice noodle, the soup is clear and strong flavor.

Making the spices for the soup: cut the onion, slice the ginger, along with the cinnamon, the grass berries, aniseed and fennel, put it in the oven and bake it for 3-15 minutes at 220 degrees Celsius. Anise is the easiest to burn, the owner roasted twice have turned black charcoal! It's best to keep people on the side and watch at all times. The anise can be taken out after 3 minutes, and the fennel should also be noted. Cinnamon herb ginger within 10 minutes, onion 15 minutes, onion edge a little bit burnt is OK. Roasted room that aroma ah, all the spices added to a large pot, rolling fire to cook.

Beef bones cooked for more than 2 hours, brisket about 1 hour, chopsticks can be inserted but not easy, this time the beef chewy, if you like crispy can continue to cook for a while.

Cooking rice noodles while stewing soup, the owner prefers a little thinner, can absorb more soup Oh. Because of the different sizes, the specific cooking time according to the package, usually cooked to soft on it, the key is to put cold water to cool as well as rinsed off the pulp, and finally drained and spare.

Soup good before yardage plate. Traditionally the lowest under the bean sprouts, but the owner does not love, replaced with chicken feather vegetable, you can according to their own taste ha. Then put a layer of rice noodles, a little bit of bean sprouts, a little bit of cilantro, are easy to cook the dishes, and finally hot soup poured, hot on it.

Out of the dish, half thick soup half clear soup remember, pile on the beef, the bowl is too small have wood. Don't forget the soul, yes, the magic fish sauce, add less flavorless, add more stinky, add just right when the magic appears!