Vietnam Special Beef Noodle
1.
Bull bones that I bought back.
2.
Spices for the soup: two aniseed, three cloves, black pepper (there is no white pepper at home) and white pepper. There should be onions, and there are no more at home.
3.
Put the beef bones and ginger slices in a saucepan to boil to remove blood stains, and then rinse them.
4.
The blood-stained beef bones are then put in a boiling pot with water and spices and boiled for an hour and turned off overnight.
5.
There was a layer of butter on the surface of the beef bone broth overnight, so remove the butter.
6.
Beef bone broth with the surface butter removed. Continue to boil the fire as much as possible to make the beef bones and spices have a special fragrance. At this time, cut an onion and boil it together (because there is no onion in the house, I did not put it this time)
7.
Prepare Sha Hor Fun.
8.
Take out the ready-to-eat portion and soak it in cold water for about half an hour.
9.
Soak it until the Shahe Noodle turns white, pick it up and drain the water.
10.
Prepare beef slices.
11.
Prepare beef balls. (If you like, you can also prepare beef blinds and cooked beef tendon. I didn't prepare these today because my family doesn't like them.)
12.
The beef balls are blanched in hot water first.
13.
Put the hot beef balls into the boiled beef bone broth and boil together.
14.
The beef is blanched and put in a large bowl with rice noodles.
15.
Finally, pour the boiled beef bone soup into the prepared rice noodle bowl (the soaked rice noodles can be eaten with hot soup without boiling). When eating, we also prepare mung bean sprouts, nine-layer pagoda and chili, garlic chili sauce and seafood sauce for dipping beef.
