This dish is actually rice vermicelli cooked with a combination of beef parts served in a well tasty beef broth.
The ingredients inside this bowl were beef chuck, beef rump, springy beef ball, beef tripe (stomach,) beef tendon, and beef brisket. They are generous with their spices to make the broth thick, juicy and very tasty.
Was told they used coriander, cloves, cinnamon, star anise and fennel for their spices to obtain this taste and aroma. They also used knuckle bones to give the broth the extra taste. Stock is very important for a good broth.
As can be seen on the photo, there served with fresh vegetables, lemon and cut chilli. This restaurant supplied lots of different types of chilli sauce to the customers. Lots of choices to eat with the sauces.
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