Ingredients:
- 200 g. small rice noodle
- 8-10 Beef balls
- ½ cube beef broth
- 3 cups water
- 3 Tbsp thin soy sauce (or fish sauce)
- 1 Tbsp seasoning soy sauce
- 1 ½ Tbsp sugar
- 3 green onions
- 2 sprigs cilantro
- 1 green lettuce
- 5-6 garlic cloves
- 3 Tbsp vegetable oil
- Chinese mustard
- Bean sprout or any as you wish.
- Soak small rice noodles for 10 minutes, drain, and set aside.
- Cut green onion and cilantro roots, pick green lettuce leaves, wash all vegetables, pat dry, and finely slice. Then put in each bowl and set aside.
- Peel garlic, wash dirt, and mince.
- Heat oil in a wok on medium heat, when oil is hot; add minced garlic, fry until golden and fragrant, and then put in a small bowl.
- Pour 5 cups water in a pot, bring to boil on high heat, bring the amount of small rice noodle, bean sprout that you want to scald for 1 minute, drain and put in a serving bowl that has chinese mustard and sliced green lettuce at a bottom.
- Add 2 tsp fried minced garlic with oil to rice noodle, stir thoroughly, and set aside.
- Pour 3 cups water in another pot, add chicken broth cube and bring to boil on medium-high heat.
- When the soup is boiling, add beef balls, season with thin soy sauce (or fish sauce), seasoning soy sauce, and sugar, stir well and allow boiling again.
- Spoon beef balls and beef broth stewed in a serving bowl and then add the soup.
- Garnish with sliced green onion and cilantro, sprinkle with fried garlic, and serve immediately with set of dry cilli, sugar, lime, fish sauce add what you like....and Yum..Yum...;)
