Beef Ho Fun Noodle Recipe
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This classic Cantonese beef noodle is dedicated to the clean broth and purest beef flavor. The broth got a light sweet aftertaste from the daikon radish and the Gan Cao slices. The daikon radish also has a mildly peppery taste, making the beef flavor stand out even more. Even though it looks like Vietnamese pho, they are different. The Vietnamese pho broth is much sweeter; the sweetness comes from the onion and maybe some sugar. It usually serves with lime, basil, chilies, and bean sprouts, while Chinese ho fun is only topped with diced scallions, garlic oil, and maybe some pickles.
INGREDIENTS
Braised the Beef
2 lbs of beef Brisket
1.5 lbs of beef bones
1/2 of a cinnamon stick (Amazon Link -
1 star anise (Amazon Link -
2 bay leaves (Amazon Link -
2 cloves (Amazon Link -
1/2 a black cardamom (Amazon Link -
1 piece of tangerine peel (Product Link -
2 pieces of Gancao, optional (Amazon Link -
4 cloves of garlic cloves peeled
5 slices of ginger
2 scallions
2.5 liters of water
Make the Garlic Oil
1/4 cup of minced garlic
1/4 cup of oil
Others
2.5 lbs of daikon radish
5 Tbsps fish sauce (Amazon Link -
3-4 servings of ho fun noodles (Amazon Link -
Diced scallions as garnish
Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]
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The broth tastes slightly sweet, but super savory, with unique deep flavors which come from the use of those Asian spices. Beef is expensive meat in China. If you eat this in a restaurant, they won’t serve you this much meat. To me, it is so satisfying to enjoy a big bowl of beef noodle soup at home because I can just eat as much beef as I want.
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**INGREDIENTS [SERVE 3-4]**
**For Blanching The Beef**
- 1kg of beef (brisket, shank, chuck roast)
- 2 tbsp of Shao Xing wine [Amazon link:
- 3 slices of ginger
**For The Braising Part**
- 1.5-2 tbsp of vegetable oil
- 1.5 tbsp of sugar
- 4 slices of ginger
- 4 cloves of crushed garlic
- some white part of spring onion
- 1/2 of medium size onion (cut into chunks)
- 1 stalk of cinnamon
- 2 pieces of bay leaves
- 3 pieces of hot chili (Make sure you adjust the spicy level to your own preference. If you don’t eat spicy food, you can skip the chili)
- 2 pieces of star anise
- 2 pieces of dried orange peel. If you don’t have dried orange peel, you can use fresh ones.
- 1.5 tbsp of Sichuan Dou Ban Jiang [Amazon link:
- 1 tbsp of tomato paste
- 2 tbsp of Shao Xing wine [Amazon Link:
- 1.5 tbsp of soy sauce [Amazon Link:
- 1 tsp of dark soy sauce [Amazon Link:
- 1/2 tbsp of salt
For the noodle
- 1 cups of noodles [homemade egg noodle video link:
- 1/2 cup of unsalted beef stock or water
- A pinch of salt to adjust the flavor
- 1 cups of the braised beef soup we just made
- Few pieces of braised beef
- Some blanched baby bok choy
INSTRUCTIONS:
- Cut the beef into 1-inch pieces. Brisket, shank, chuck roast will work great for this recipe.
- Add the beef to a pot of cold water along with a few slices of ginger and 2 tbsp of Shao Xing wine. Bring it to a boil. Discard the whole pot of water. Wash the beef with running water to get rid of the blood scum. Drain it completely.
- Heat the wok and add some oil. Put your well-drain beef into the wok. Brown the beef. Push the beef to the side. Add 1.5 tbsp of sugar. Stir it until it turns into a caramel color. Stir the beef around so the sugar coats the meat and now we should add our aromatic and dried spices (4 slices of ginger, 4 cloves of crushed garlic, some white part of spring onion, 1/2 of medium size onion that I cut into chunks, 1 stalk of cinnamon, 2 pieces of bay leaves, 3 pieces of hot chili, 2 pieces of star anise, 2 pieces of dried orange peel, 1.5 tbsp of Sichuan dou ban jiang, 1 tbsp of tomato paste).
- Mix everything together then add in the rest of the seasoning: 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 2 tbsp of shao xing wine. Transfer everything into a clay pot (pressure cooker, slow cooker, regular pot). Then fill it up with water. Don’t forget to rinse the wok. There are a lot of flavors. We don’t want to waste that. The water should be enough to cover all the beef. I add about 1.2 liters of water. Cover it and bring this to a boil.
- Once it is nice and bubbling, taste and add salt to adjust the flavor. Turn the heat to low. Simmer it for 3-4 hours.
[3 HOURS LATER]
- The broth should look incredibly flavorful and the beef should be super tender. You can prepare the noodles.
- In a big noodle bowl, add in some unsalted beef stock. Add a pinch of salt in it. Then cook some noodles (Any type of noodles will go well with that delicious braised beef. Sometimes I use rice noodles, sometimes I use mong bean noodles. Today I am using my hand-made egg noodles. If you want to know how to make it, here is the video link: ). Pour the braised beef soup into the bowl as well. The amount depends on your preference. Make sure you taste and adjust the flavor because there is a risk of over adding it. Top few pieces of beef on it. Add some blanched baby bok choy to balance the flavor. If you want to upgrade, you can add a perfectly cooked egg.
The Easiest Vietnamese Beef Pho Noodle Soup Recipe - Made from Scratch
For your perfect pho fix, this comforting, refreshing, delicious Vietnamese Beef Pho recipe hits the spot.
Full recipe:
Light, sweet and savoury beef broth made from scratch infused with flavourful herbs, spices and tender slices of beef, this beefy noodle soup brings you a taste closer to Vietnam.
Love your noodle soup spicy? Add in your favourite Sriracha chilli sauce and chilli flakes to give a fiery kick to the tastebuds!
#themeatmensg #easyrecipe #vietnamesefood
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Ingredients:
2Kg Beef bones
400g Chuck Roast
2 White onions
1 Large Ginger
1 Cinnamon stick
3 Tbsp Coriander Seed
3 Black Cardamom
3 Star Anise
3 tbsp Fish Sauce
2 tbsp Brown Sugar
Rice noodle
Cilantro Leaves
Basil Leaves
Mint leaves
Coriander
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Chinese Beef RAMEN NOODLE SOUP Recipe! INSTANT POT & Regular Pot
Ramen comes from the Chinese words La Mian which means hand pulled noodles. This is one of my favorite recipes is absolutely delicious. The beef comes out super tender and takes only 30 min via instant pot recipe! This recipe will be a hit and a favorite for you and your family.
Ingredients:
2 Pound flank beef
SPICES in POUCH
1 tsp Fennel seed
6 cloves of garlic
3 dry grass root
4 bay leaf
3 slices of ginger
Half onion
1 cinnamon stick
3 star anise
1 cardamon
2 pieces of orange peel
3 pieces of dry grass
1 tsp white peppercorn
1 tbsp brown sugar
Broth
½ cup shaoxing cooking wine
1 tbsp ketchup
⅔ water
1 scallion
3 tbsp soy
1 tbsp dark soy
1 tbsp bean paste
Spice Bag
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How to Make AMAZING Chinese Beef Noodle Soup! - Simple Recipes
Here is a recipe on how to make traditional Chinese beef noodle soup. This is just as good as some of the traditional Taiwanese beef noodle soups that I have tried in Taiwan.
Ingredients:
1.5 pounds of beef (chuck or flank)
6 cups water
3 slices of ginger
2 scallions
Half onion
1 tbsp rice cooking wine
5 cloves garlic
3 star anise
3 bay leaves
2 dried orange peel only one I could find :-(
1 cinnamon stick
1 tsp fennel seeds
5 dried chili pepper
1 tbsp bean paste only one I could find :-(
1 Tomato cut up
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sugar
1 tsp cumin
1 potato
Cilantro to garnish
Add Chinese black vinegar
and hot oil later
Check out my hot chili oil recipe:
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Taiwanese Beef Noodle ????
Ingredients
- 1kg diced beef (I used flank but shin and stewing beef will work great)
- 1 brown (or white) onion
- 3 spring onions
- 6 garlic cloves
- 2 tbsp oil (canola, peanut or grapeseed)
- Thumb-size piece of ginger
- 1 long red chilli
- 2 tomatoes
- 3 star anise
- 2 tomatoes
- 1L beef stock
- 150ml soy sauce
- 100ml Shaoxing cooking wine
- 4 tablespoons doubanjiang
- 40g rock sugar (or brown sugar)
- 1 head bok choy (per person)
- 100g dried egg noodles (per person)
Method
1. In a large pot with 2 tbsp of oil, saute the brown onion, garlic and ginger.
2. After 2-4 minutes add the spring onion, red chilli, star anise and tomatoes (cut into quarters) and saute this for another 3-4 minutes.
3. Add your beef and rock sugar and saute this for another 3-4 minutes.
4. Add the doubanjiang, Shaoxing, soy sauce and beef stock, and give everything a good stir. Once it's come up to a light simmer, turn it down as low as it will go and cook until the beef is super tender, this will take 3-4 hour*s.*
5. Once your beef is almost ready, have a pot of water boiling to quickly cook your dried noodles and bok choy.
6. Then in a serving bowl, place your noodles followed by your beef, beef broth and bok choy, garnish with some finely sliced spring onion greens and a little more chilli oil if you like it spicy.