製作步驟/Preparation

1. 將水1000g倒入鍋中，加入煮湯醬50g，以中火煮滾後，放入香料中藥包轉小火續煮約15–20分鐘，讓香料風味充分釋放。
2. 另煮一鍋滾水，將河粉或寬冬粉燙熟後撈起瀝乾，放入碗中備用。
3. 將豆芽菜快速汆燙，瀝乾後放入碗中。
4. 湯底再次煮滾後，放入牛肉片快速汆燙至熟，避免久煮影響口感。
5. 將牛肉片放在河粉上，沖入熱湯，再依喜好加入九層塔、香菜與辣椒。
6. 最後搭配檸檬瓣，上桌前擠入少許檸檬汁，即完成清香濃郁的牛肉河粉。
   

1. Pour 1000g of water into a pot, add 50g of soup sauce, and bring to a boil over medium heat; add the spice pouch, reduce to low heat, and simmer for about 15–20 minutes to fully release the herbal spice aromas.
2. ​Bring another pot of water to a boil, cook the flat rice noodles or wide glass noodles until tender, remove and drain, then place into serving bowls.
3. ​Quickly blanch the bean sprouts, drain, and place into the bowls.
4. ​Bring the broth back to a boil, add the beef slices, and quickly blanch until cooked through, avoiding overcooking to preserve texture.
5. ​Place the beef slices over the noodles, ladle the hot broth over them, and add Thai basil, cilantro, and chili peppers according to preference.
6. ​Finally, serve with lemon wedges; squeeze a little lemon juice over top before serving to complete the fresh, aromatic, and rich beef noodle soup!