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Recipe details are AI-generated from the video and may contain errors — for reference only.
Handle the sharp chef's knife carefully when slicing meat to prevent accidental cuts.
Slice 150g beef thinly from the bottom using a very sharp knife to get thin, beautiful slices that will not become sticky when blanched.
Watch out
Keep your knife sharp when slicing beef, otherwise the slices will come out uneven and thick.
Use oven mitts or a thick cloth when moving or opening the hot pot lid to avoid steam burns.
Bring 1.5 l water to a boil, then add 300g beef bone, 1 pack Chinese herb, 2 tbsp pounded garlic and coriander root, 1.5 tsp pounded black pepper, 2 tbsp sugar, 2 tbsp soy bean sauce, 1 tsp grounded salt, and 2 tbsp fish sauce. Close the lid and simmer for 30 minutes until the soup is sweet, mellow, and aromatic.
local_fire_departmentmedium heat, 30 minutesWatch out
Ensure heat is steady so the soup simmers well and does not boil dry during the 30 minutes.
Handle the hot strainer and pot carefully to avoid splashing boiling soup.
Open the lid and use a mesh strainer to scoop out all bones, herbs, and spices from the soup pot so that only the clear, flavorful soup remains.
Watch out
Scoop out all residues carefully so the soup remains clear and smooth without stray bits.
Handle the boiling pot and hot colander carefully to avoid steam burns.
Put 100g narrow rice noodle, 30g Thai morning glory, and 30g bean sprout into a wire mesh colander and dip into boiling water. Blanch until the noodles are chewy and soft, then shake off excess water and transfer to a serving bowl.
local_fire_departmentboiling water, 1 minuteWatch out
The water must be boiling before putting noodles down, otherwise they will become too soft and mushy.
Put 50g sliced beef and 5 fig beef balls into the colander and blanch briefly in boiling water until cooked through, then transfer to the noodle bowl.
local_fire_departmentboiling water, 30 secondsWatch out
You shouldn't blanch beef too long because it will become tough and unpleasantly chewy.
Handle boiling hot soup and ladle carefully to avoid splashing and burns.
Add 2 tbsp fresh blood beef to a ladle, slowly pour boiling soup over it while stirring until the blood turns dark and cooks completely, then ladle it over the noodles and pour hot soup on top.
local_fire_departmentboiling soupWatch out
You must add blood beef only when the water and soup are boiling hot, otherwise it will have a fishy smell.
Sprinkle 1 tbsp chopped spring onion, 1 tbsp fried garlic, and 0.5 tsp grounded black pepper on top of the noodle bowl before serving.
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