Nanmen

Soak the meat in cold water and leave it at room temperature for 1 day. This is necessary for the broth to be clear.

Pour the meat with 2.5 liters of water, bring to a boil and skim off the foam. Cook the broth for about 6 hours on low heat, adding water as it evaporates. Then remove the broth from heat, take out the meat and let it cool. Chicken and beef will be needed for the soup, while duck can be used for other purposes; its meat will appear very tender but will actually be tough and hard to chew; it will have no value in the soup.

Bring the prepared broth to taste: add shrimp soy sauce, lime juice, sugar, and 7 grams of salt.

As a result, the broth will change color from light yellow to rich amber. Place it in the refrigerator for 2 hours. If a fatty layer forms on the surface after being in the fridge, remove it.

Boil the eggs soft. Keep the cooked eggs on ice or under cold water, then peel and cut in half. Cut the cucumbers into thin strips, and the beef and chicken into thicker strips.

Boil buckwheat noodles. Be sure to rinse the cooked noodles under cold running water. This is necessary to stop the cooking process inside the product.

Place 120 grams of noodles on plates. Put half an egg next to it. Add 1 tablespoon of tomato sauce on the noodles.

Place 20 grams of beef and chicken on the sauce, cover with 30 grams of cucumber. All soup ingredients should be cold.

Carefully pour 300 ml of cold broth, garnish with a sprig of cilantro and a couple of slices of red chili pepper. Serve the soup with three sauce options: mustard, soy sauce, and rice vinegar.