Sauté the meat well until it absorbs the flavor of the onion and spices and the onion softens, without adding water. This is the first secret to the soup’s delicious taste.

For the egg-lemon mixture: In a bowl, combine the egg yolk, chopped cilantro, lemon juice, and a little of the soup broth. Mix well. Only use the egg yolk (not the whole egg) for a clear soup—this is the third secret.

When the meat is cooked and the broth has reduced, add the vermicelli noodles. Let them cook for 10 minutes. Just before turning off the heat, add the egg-lemon mixture and stir well to blend.

Garnish the soup with cilantro and a slice of lemon.

Serve and enjoy!

1. The first secret: Sautéing is the key to flavor. This is the main and most important secret for all dishes.
2. The second secret: Don’t add too much water.
3. The third secret: Use only egg yolk in the egg-lemon mixture instead of a whole egg.