Preparation materials: 600ml of stock, 100g of rice noodles, 4-5 shrimps, 4-5 fish balls, 2 mushrooms, 1 onion, 3 slices of ginger, 4 cloves of garlic, half of small peppercorns (green, red), 2 cilantro, 2 tablespoons of white vinegar, 1 tablespoon of sugar, a pinch of salt, 3 tablespoons of water, 1 tablespoon of fish sauce, a pinch of white pepper

Preparation steps:

1, Cut onion into rings, pour 2 spoons of white vinegar, 1 spoon of sugar, a little salt, 3 spoons of water, mix well, marinate and set aside.

2. Add ginger, garlic and onion into the stock and bring to a boil, then reduce the heat to medium-low, add salt, white pepper and 1 tablespoon of fish sauce (no fish sauce) and continue to simmer until it becomes flavorful.

3. Add shrimp, fishballs and mushrooms, cook and skim, set aside.

4: While the broth is cooking, cook the rice noodles in a separate pot. Add the rice noodles to the boiling water and cook for 6 to 8 minutes, then remove the rice noodles and rinse them in cool water, then drain and set aside.

5: Place the drained rice noodles in a bowl and top with marinated onion rings, green and red bell peppers, shrimp, fish balls, shiitake mushrooms, cilantro, a drizzle of broth, a squeeze of lime juice, and one or two small slices of lime at the end.

6, finished picture.