1. Slice the lime into thin slices.
2. Wash a pound of white shellfish. Shrimp to beard.
3. A pack of Yuegong Pho, a certain treasure is available for sale.
4. One packet of coconut milk, note that coconut milk is not coconut milk! Two pieces of Tom Yum Goong sauce, dried lemon leaves, dried lemongrass leaves, etc. are ready, and a certain treasure is also available.
5. After the water is boiled, add the amount of rice noodles for cooking. After boiling, turn off the heat. Do not open the lid and simmer for 5 minutes before it is cooked. After removing it, rinse it with water to remove the mucus and put it in a bowl for later use.
6. Heat the milk pan, add appropriate amount of oil, pour the shrimp and stir fry, dry fry the shrimp oil and smell it.
7. Add the right amount of water into the dry bag and Tom Yum Goong sauce.
8. Add coconut milk and boil.
9. At this time you can smell a strong sour fragrance. After the water is boiled, pour the white scallops, cook the white scallops until they are all cracked, and add salt according to your taste.
10. Put the cooked rice noodles in the thick soup, top with shrimp and white shells, and finally put one or two slices of lemon on it. A very simple and delicious staple is ready.
Tips:If you don’t have pho, you can use rice noodles. The authentic method is to add straw mushrooms.
