Đang xử lý, xin chờ trong giây lát.
Cook beef and bones in 2 l of water. When water boils, remove foam, add salt.
– Grill 2 (unpeeled) shallots and gingers for their aroma, then put them in broth pot.
– After 1 hour, add MSG, cinnamon and star anises.
– Cut rare beef into very thin slices.
– Cut cooked beef into thin slices.
– Cut onions into thin slices.
– Put 2 dried “Xua & Nay” rice noodle blocks in boiling water, cook for about 2 – 3 minutes, take them out, then rinse it in cold water and leave it dry.
– Place proper amount of cooked rice noodles in a bowl, spread cooked beef, rare beef, onions, pour boiling broth in, add beef balls, coriander, scallions, sprinkle some pepper. Keep white parts of scallions, put them in rice noodle pot, and place some of them on the bowl when pouring broth.
- 2 dried “Xua & Nay” rice noodle blocks.
- 100gr beef with tendon or marrow to cook broth.
- Some bones (with marrow).
- 150gr rare beef.
- 150gr beef balls.
- 2 shallots.
- 1 small onion, 1 small fresh ginger, scallions, coriander, cinnamon, star anises, chervil, basil, bean sprouts, lemons.
- Spices: salt, MSG, fish sauce, sweet sauce, chilli sauce.
