The reason why Raeoak takes the most effort to make broth is that the basic broth is an important factor that determines the taste of the food.
The broth of rice noodles is largely divided into southern Vietnamese and northern Vietnamese, and each region is divided into broth based on chicken and broth based on beef. After the basic broth is poured for more than 13 hours, different ingredients are generously added by region and ingredient, and more than five kinds of broth are boiled every day. The convenience that comes from the use of single meat broth is abandoned, and hard work and time to convey the joy of regional flavor to customers is an effort to keep Raeoak's corporate ideology. It is difficult to feel both the characteristics of Vietnam's southern and northern regions.

A bowl of rice noodles served to customers has traveled throughout Vietnam and has been invested for years, from the trimming of ingredients to the transfer of cooking methods, and these efforts are still ongoing. If any recipe or ingredient is found to be against the principle, the policy of stopping the sale on the day immediately becomes Raeoak's persistence and pride in its taste.