(Vietnamese beef noodle pho is an easy soup to fall in love with. Those chewy noodles, that savory broth, the tender slices of beef — all those crunchy, spicy, herby garnishes we get to toss on top. On a cold evening, after a rough day at work, when we’re sick, on a lazy weekend afternoon — a bowl of piping hot pho is pretty much always a good idea.) Không có cũng được ạ

First, we need to clean the material. Western peeling, sliced, washed with vegetables. Beef and bone washed. The second we have to cook water, you for dry cinnamon, tangerine shells, flowers, cloves, blocks into the bag, tied tightly. Boil a pot of water, for bones and onions, grilled ginger, lemongrass in the water pot. A bone tunnel is about 5-6 hours for freshwater. In the bone tunnel, you give beef into boil. Note that boiled ripe beef meat, then take it immediately if too long but the meat will be soft. Then remove the components, filter to get water to eat, boil and turn off the kitchen. Finally, present and enjoy.