Cooking Steps

1. 

   Step1:Tripe, oxtail, beef bone, onion and ginger are read

2. 

   Step2:The beef bones are washed out by water, and then washed under the tap one by one (for the sake of a clear soup bottom

3. 

   Step3:Bake all the dried ingredients in the oven for 5 minutes. Don't try to paste the onion and ginger. Bake for 15 minutes in the oven at 270 degrees (for the smell of smoke). Then pour all the ingredients into the pot that has washed the beef bones and the tripe seen in front of you. It's a long time for me to wait for 48 hours to start cooking on medium and low heat

4. 

   Step4:When the soup is ready, put the fresh Vietnamese River noodles in the water for half an hour and cook for 2 minutes

5. 

   Step5:When cooking rice noodles, turn off the heat when you start to cook them to your tast

6. 

   Step6:Raw bean sprouts should be placed at the bottom of the bowl. Scalding the cooked bean sprouts with the soup bottom is the key to authentic Vietnam River noodle

7. 

   Step7:From the bottom to the top, the beef on the beef bone of the rice noodles, scallion, cauliflower and beef shoots cooked with bean sprouts and the tripe put in togethe

8. 

   Step8:Boil the bottom of the soup over high heat, and then scald it with hot soup. The bean sprouts below and the cilantro above will taste like Vietnam River noodles

9. 

   Step9:At the end of the play, pour in oyster sauce and Vietnamese chili sauce. Don't forget to squeeze 1 / 4 lemon on the noodles and eat them together