Chinese-style Beef Noodle Soup

Ingredients

While the Vietnamese Pho typically uses rice noodles and incorporates herbs like Thai basil and cilantro, this Chinese-style Beef Noodle Soup uses wheat noodles and focuses on a robust and spicy broth. The Chinese version also includes additional ingredients such as Sichuan peppercorns, star anise, and chili oil, giving it a distinct flavor profile. We alse have the original recipe for Pho, so you can check it out.

• 500g (1.1 lb) beef brisket, thinly sliced 500g (1.1 lb) beef brisket, thinly sliced
• 200g (7 oz) wheat noodles 200g (7 oz) wheat noodles
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, sliced 1-inch piece of ginger, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 tablespoon chili oil 1 tablespoon chili oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Green onions, chopped, for garnish Green onions, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 45g (Sugars: 5g)
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the Sichuan peppercorns, star anise, and cinnamon stick to the pot. Stir fry for a minute to release their flavors.
3. 3.
   Add the beef brisket slices to the pot and cook until browned.
4. 4.
   Pour in the beef broth, soy sauce, dark soy sauce, hoisin sauce, rice vinegar, chili oil, and sugar. Stir well to combine.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and simmer for 1-2 hours until the beef is tender.
6. 6.
   While the soup is simmering, cook the wheat noodles according to the package instructions. Drain and set aside.
7. 7.
   Once the beef is tender, season the soup with salt and pepper to taste.
8. 8.
   To serve, divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl has a generous amount of beef and broth.
9. 9.
   Garnish with fresh cilantro and chopped green onions.
10. 10.
    Serve the Chinese-style Beef Noodle Soup hot and enjoy!

Treat your ingredients with care...

• Beef brisket — For tender beef, slice it thinly against the grain.
• Sichuan peppercorns — Toast them in a dry pan before using to enhance their aroma.
• Wheat noodles — Cook them al dente to maintain a satisfying texture.
• Chili oil — Adjust the amount according to your spice preference.
• Hoisin sauce — Look for a brand without added MSG for a healthier option.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of Chinese chili bean paste to the soup.
• If you prefer a milder flavor, reduce the amount of Sichuan peppercorns and chili oil.
• To save time, use pre-made beef broth instead of making it from scratch.
• Customize your toppings by adding bean sprouts, bok choy, or sliced mushrooms.
• Leftover soup can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Chinese-style Beef Noodle Soup piping hot in individual bowls. Provide chopsticks and spoons for easy eating. Accompany the soup with a side of pickled vegetables or kimchi for added tanginess.

Presentation advice

To enhance the presentation, arrange the beef slices neatly on top of the noodles. Garnish with a sprig of fresh cilantro and a sprinkle of chopped green onions. Serve the soup in colorful bowls to make it visually appealing.