Boil beef in 3 cups of water with bouillon, garlic, and onion.

Bring to a boil, then reduce to medium heat and cook for 20 minutes.

Reduce heat to low and simmer for another 30 minutes (or longer for better flavor).

Peel and chop daikon radish into thin, narrow strips.

Soak daikon strips in water with salt for a few minutes, then rinse well.

Prepare dough by slowly adding water to flour and stirring to form a ball.

Knead the dough ball for a few minutes.

Roll the ball into a thick tube and divide into four pieces.

Roll each piece into a long, thin rope of dough.

Flour work surface to prevent sticking.

Pinch off small pieces of dough from the ropes to create bhaksa (small, curled dough pieces).

Rub the dough with one finger in the palm of your hand to cause the little piece of dough to curl up.

Flour the bhaksa to prevent sticking.

Add 3 cups of water to the beef and bring to a boil.

Add the daikon strips and boil for 2-3 minutes.

Add the bhaksa and boil for 5 minutes, until they rise to the top.

Just before serving, add chopped spinach, cilantro, green onion, and tomato.