National Dishes of the World

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Taiwanese beef noodle soup
Photo: MDRX, CC BY-SA 4.0, Wikimedia Commons

soup

Taiwanese beef noodle soup

牛肉麵 (niúròu miàn)

A dark, fragrant broth of slow-braised beef with star anise and bean paste, served with thick wheat noodles and pak choi.

Eaten in: Taiwan

Prep
20 min
Cooking
2 h 30 min
Total
2 h 50 min
Servings
4

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About the dish

Beef noodle soup is often called Taiwan’s unofficial national dish, and Taipei even holds a festival devoted to it. Its most popular version, hongshao, is a dark, rich broth of beef braised with soy sauce, spicy doubanjiang bean paste, star anise, ginger and tomato. It is served with thick wheat noodles, tender pieces of shin or brisket, greens and pickled mustard greens. It is thought to have been popularised by people from the mainland who settled on the island after 1949, especially soldiers from Sichuan. There is also a light, clear version called qingdun.

Main ingredients

  • beef
  • wheat noodles
  • soy sauce
  • doubanjiang paste
  • star anise
  • ginger
  • tomatoes
  • pak choi

More: Wikipedia (en)

Recipe

Taiwanese beef noodle soup

https://foodmap.ominuvo.com/dish/taiwanese-beef-noodle-soup

Ingredients

4 servings

4 servings

Method

  1. Cover the beef with cold water, bring to the boil, cook for 3 minutes, then drain and rinse to get rid of the scum.

  2. Heat the oil in a large pot and fry the ginger, garlic and spring onions, then the doubanjiang until the oil turns red.

  3. Add the beef and tomatoes and fry for a few minutes, then pour in the soy sauce and wine and add the sugar and spices.

  4. Cover with the water, bring to the boil and simmer, covered, over low heat for 2–2.5 hours until the beef is very tender; season with salt or soy sauce.

  5. Cook the noodles according to the packet, blanching the pak choi in the same water at the end.

  6. Divide the noodles and pak choi between bowls, add the beef, ladle over the hot broth and top with pickled mustard greens and spring onion.

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