If Taiwan has a national dish, it is beef noodle soup, Taiwanese beef noodle soup is to Taiwan what Pho is to Vietnam or pasta to Italy. You can find it everywhere from night markets to traditional dining halls. And this savory, slightly spicy soup is perfect for eating on cold winter nights. This is a dish you should explore the flavors and make it your own, play with the seasonings, the broth. And if you make it I hope that it will become one of your favorites like it is to me.
INGREDIENTS
THE SOUP
600 gr of beef (shank, chuck…)
1 tbsp of vegetable oil
1tbsp of brown sugar
2 slices of ginger
2 cloves of crushed garlic
70 gr leek white
1 medium size onion
1 small stalk of cinnamon
1 bay leaf
1 pieces of star anise
1 tsp Sichuan pepper corn
1 pieces of dried orange peel. If you don’t have dried orange peel, you can use fresh ones.
1 tbsp of Dou Ban Jiang
200 gr tomato pulp
1 tbsp of Shao Xing wine
1 tbsp of soy sauce
1/2 tsp of dark soy sauce
1 tbsp fish sauce
THE NOODLES
200 gr flour
1/2 teaspoon kosher salt
1/2 teaspoon baked baking soda (to have a springy chewy texture)
1/2 cup warm water
TO GARNISH
Bok choy, Mung bean sprouts, Spring onion…
Chinese Hot OiL
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