1. Put water in a pot to boil, and blanch the pho (about 30s to 1min). The pho is relatively easy to rot. Pick it up and place it in a noodle bowl.
2. Prepare the meat to be added, I used beef tendon balls (this is the first to put), beef (simmered until it is not bloody), and shrimp.
3. Add your favorite vegetables. Add salt, chicken essence, pepper, etc. The order in which the meat and meat are put in is not clearly stipulated.
4. After the ingredients are boiled, scoop them up and place them on the kway teow, add the broth from the boiled vegetable meat, leave a little bit in the pot, and add the fresh shrimp to boil (because it is easy to cook the whole pot of soup very thick, So I usually put it last).
5. Sprinkle chopped celery cubes, special garlic crisps, and southern ginger on top of the kway teow. It is a perfect match with shacha sauce. (I was a little tired of eating myself, so I used home-fried chili sauce).
Tips:I wrote so seriously, if you are interested, hurry up and collect it!
