Blanched flat keow teow and bean sprouts (ice cooled) topped with poached beef slices, tripe, tendon and intestines in beefy soup flavored with a touch of soya sauce, pepper and garlic oil. Don’t forget to add chopped fresh parsley. A simple recipe most likely imported from Vietnam and adapted over 70 years to local taste. It is the only one in SP, and all said, absolutely delicious. Recommended time around 2-3 pm when the broth is fully infused with the wholesome goodness beefy flavor. Another “Die Also Must Eat” fare if you are in SP.