#phobo #photieuchau #monnguoihoa #kinhnghiemmoquanan Ingredients: 4kg of beef bones This amount of bones can cook from 20-40 liters of water depending on your needs. Because I also boil the meat in the pho broth pot, it will help the pho broth to be very sweet, don't be afraid that a few bones are not sweet enough. After cooking the beef bones for the first time, leave them to cook for the second time, but put them in a separate bag. 600g Onions 150g Purple Onions 40g Ginger 150g White Radish 12g Black Pepper 8g Sichuan Pepper 1 Lemongrass 25g Sea Worms The amount of beef to cook depends on your needs. Boil beef 20g ginger 15g spring onion 20g coarse salt 30ml white wine Meat soaking water: 5 liters of water 50g salt 1 tablespoon MSG Seasoning for 10 liters of broth 100g coarse salt 130g rock sugar 40 - 50g seasoning powder 100 -150g MSG (If adding fish sauce, reduce the amount of salt) This seasoning method is according to the taste of Southerners. If you are in another region, adjust it according to the taste of each region. Especially in the North, reduce the sugar to the maximum and add MSG. Steps to cook Pho broth. Soak the bones in salt water for 4 hours, wash and blanch the bones and cook with Xa Sung, Xuyen Tieu, and Tieu So for 4 - 5 hours. If you sell tendons that are not boiled, you should put them in to cook together, but it is best to use a cage or bag to put them in so that they can be easily pulled up to check. A little experience for you is that pre-boiled beef tendons sold in the market usually use frozen tendons, which can be buffalo tendons. If you want to sell delicious tendons, you should buy fresh ones and cook them yourself. After 4 hours, add onions, shallots, ginger, lemongrass, and white radish and cook for another 4 hours. After another 4 hours, take out the onion bag and add water. The amount of water added must be proportional to the amount of spices added, otherwise the meat will be salty. Remove the meat depending on the type of meat, whichever is soft first, remove it first. When you have finished removing the meat, add the amount of water proportional to the amount of spices you have just added. You should test again because at this time the meat will absorb some of the spices, if not enough, you must add more spices, do not just add salt like that, the spices will not be standard. If you add more, add all 4 spices in the right ratio. Link to make pork fat: • Pork fat - Secret to making crispy pork fat... Phone number to sell beef balls: 0908.443.834 (Ms. Nhi) Nguyen Wish you a successful business!