1. Cut tomato and egg to loosen, spare shallots and parsley, minced
2. Let’s cook the noodles and let the cooked noodles be cold water for later use
3. Pour the oil in the pot and when the oil temperature reaches 50% hot, add the minced tomato and shallot and stir fry over high heat
4. When the tomatoes come out of the soup, add a large bowl of water and then add salt
5. When the soup turns color and the tomatoes are soft and rotten, add chicken essence and beef powder for seasoning
6. Add the beaten eggs and pour the eggs into the pot in a circular motion and turn off the heat immediately
7. Finally, put the noodles in a bowl, pour the soup on the noodles and sprinkle with coriander to start eating
