英语翻译要求原料名称直白易懂,别从字典直接翻译过来,那我也都自己做了 废话不多说 你懂的 开始~Ingredients5

英语翻译
要求原料名称直白易懂,别从字典直接翻译过来,那我也都自己做了 废话不多说 你懂的 开始~
Ingredients
5 pounds beef knuckle,with meat
2 pounds beef oxtail
1 white (daikon) radish,sliced
2 onions,chopped
2 ounces whole star anise pods
1/2 cinnamon stick
2 whole cloves
1 teaspoon black peppercorns
1 slice fresh ginger root
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon fish sauce
1 1/2 pounds dried flat rice noodles
1/2 pound frozen beef sirloin
TOPPINGS:
sriracha hot pepper sauce
hoisin sauce
thinly sliced onion
chopped fresh cilantro
bean sprouts (mung beans)
sweet Thai basil
thinly sliced green onion
limes,quartered
Directions
Place the beef knuckle in a very large (9 quart or more) pot.Season with salt,and fill pot with 2 gallons of water.Bring to a boil,and cook for about 2 hours.
Skim fat from the surface of the soup,and add the oxtail,radish and onions.Tie the anise pods,cinnamon stick,cloves,peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup.Stir in sugar,salt and fish sauce.Simmer over medium-low heat for at least 4 more hours (the longer,the better).At the end of cooking,taste,and add salt as needed.Strain broth,and return to the pot to keep at a simmer.Discard spices and bones.Reserve meat from the beef knuckle for other uses if desired.
Bring a large pot of lightly salted water to a boil.Soak the rice noodles in water for about 20 minutes,then cook in boiling water until soft,but not mushy,about 5 minutes.Slice the frozen beef paper thin.The meat must be thin enough to cook instantly.
Place some noodles into each bowl,and top with a few raw beef slices.Ladle boiling broth over the beef and noodles in the bowl.Serve with hoisin sauce and sriracha sauce on the side.Set onion,cilantro,bean sprouts,basil,green onions,and lime out at the table for individuals to add toppings to their liking.

材料：
5磅 牛蹄,带肉
2磅 牛尾
1个白萝卜,切片
2个洋葱,切碎
2盎司 whole star anise 牌的豆荚
1/2根美国肉桂皮
2瓣 丁香
1茶匙黑胡椒
1片姜
1汤匙白糖
1茶匙盐
1 汤匙鱼露
1 1/2 磅 干米粉
1/2 磅速冻牛腩
浇头：
sriracha辣椒酱
海鲜酱
洋葱切细条
新鲜芫荽叶切碎
豆芽 （绿豆）
泰国甜薄荷叶
葱切细
酸橙切四半
将牛蹄放进大锅中,加盐和2加仑水烧开,煮2小时.
将浮油姚出,加入牛尾,白萝卜和洋葱.将whole star anise 牌的豆荚,肉桂,丁香,花椒和生姜放进纱布中扎紧,放入汤中.放入糖,盐和鱼露.小火焖4小时（时间越厂越好）.起锅前尝咸淡.稍加搅拌,继续小火焖.扔掉香料和骨头,如果需要可保留牛蹄肉做其他用途.
大锅中加盐合水烧开.将米粉在开水中泡20分钟,然后开火将面条煮至软,但不要过软,大约煮5分钟.将牛肉切至纸片厚薄.牛肉必须要非常薄,能一烫即熟.
将米面分到各碗中,将生牛肉片放在面上,将牛肉汤浇在在牛肉和米粉上.将海鲜酱和 sriracha 酱分装后和米粉一同端上.将洋葱,新鲜芫荽叶,豆芽,泰国甜薄荷叶,葱,酸橙放在盘中任客人按口味添加.
（可是做越南米粉?口水ing）