Taiwanese Beef Noodle Soup
Beef noodle soup have a lot of variations from the Chinese Braised Beef , Vietnamese Pho, Thai Kuaitiao Nuea Pueay and Dry Beef Noodle Soup to name some. They might all look alike but there are subtle differences between each other and this is because of the availability of ingredients where the said dish is popular but where did it all started?
The first accounts of a stewed beef noodle soup was from the Tang Dynasty in China where the Chinese Muslim ethnic group called the Hui have said to have invented it. From there it was shared across the globe by Chinese immigrants and each country they fled to the recipe was adapted to the available ingredients.
In Taiwan beef noodle soup is considered a national dish so they take this seriously, hence every year Taipei holds an Annual Beef Noodle Festival where chefs and restaurants from around Taiwan participate and try to complete for the “best beef noodle” title.
I am not running for that best beef noodle title but I love my version of this Taiwanese Beef Noodle Soup, I am sure you will love it too.
- 2 kg beef leg bones
- 1 kg beef ribs
- 5 cups chicken stock
- 5 cups water
- ½ head garlic
- 1 thumb sized ginger, sliced
- 2 stalks spring onions, cut in 2 inch slices
- 1 tsp Chinese five spice powder
- ¼ cup brown sugar
- 5 pcs star anise
- 2 tbsp chili bean sauce
- ½ cup Chinese rice wine
- fish sauce
- 500g fresh thick noodles
- cilantro, chopped
- spring onions, chopped
- In a large stock pot add beef leg bones, beef ribs and boiling water. Let it boil for a minute then turn heat of and drain, this removes the scum easily. If you will be using the same stock pot clean it so the scum that is stuck on the side don’t mix with your stock. Rinse your beef bones and beef ribs.
- Place the beef back together with all the remaining soup ingredients, adjust the fish sauce quantity to your liking. Bring to a boil then simmer for 2 hours or until beef is tender, while cooking add water if needed.
- Remove the beef and cut then into bit sized pieces then run the stock in a fine sieve to discard everything and just retain the clear broth. Place clear stock in a separate pot together with the sliced beef then let it simmer in low heat for 10 minutes.
- Cook noodles according to packet instructions, then drain.
- Place noodles in bowls, ladle some hot soup and beef pieces. Serve with chopped cilantro and spring onions.