Taiwanese Beef Noodle Soup | Pham Bam Kitchen

Taiwanese Beef Noodle Soup | Pham Bam Kitchen


Today we’re making Taiwanese beef noodle
soup. Some would say this is the national dish of Taiwan. It’s so iconic. So what it
is it’s this soy sauce based broth with chunks of beef that are just going to
melt in your mouth and it comes with some bok choy and some pickled mustard
greens and it also has the aromatic spices of pho but a deeper richer flavor
so it’s sort of in between a pho and a ramen. So let’s start by removing the
ends and cutting up six scallions into long pieces and then get an unpeeled
piece of ginger that is about two to three inches long and cut that into big
chunks. We’re going to be using all this to create a really flavor some broth. And
a key ingredient in our broth is going to be the pho spices. This is really
going to bring out the flavor. So buy the pho spices already packaged up and it
comes with a little bag and place that into the bag and then tie it up and make
sure it’s all tight so that nothing is going to fall out. We’re going to be
placing this into the water to create a really flavorsome broth and together
with the ginger and the scallions. It’s going to be great. To prepare our meat we
need two pounds of beef short rib and we need to remove all the impurities so how
we do this is that we place the meat into a pot fill it with water bring it
to a boil for about ten minutes. You’ll see all the impurities start to rise and
then you drain the water wash it. Wash the beef and this will ensure that it’s
clean and it’s ready for our broth so these are all the steps you need to take
before you even start making the broth. To prepare our broth add to the meat
three and a half liters of water and heat that up before placing into the
slow cooker. The reason why I’m doing this is that I’ve been told that you
shouldn’t put cold things into the slow cooker so I just heat it up a little
before placing it in. And then add our sliced pieces of ginger
the sliced scallions and of course our bag of pho spices. Add half a cup of
Chinese cooking wine and half a cup of light soy sauce. Also add half a cup of
sweet soy sauce, 3 tablespoons of oyster sauce. And the last thing to add to our
broth is two tablespoons of sugar and then close the slow cooker and set it on
high for three hours. So while that’s cooking we can prepare our pickled
mustard greens. This is going to be a great garnish because it’s tangy and
it’s crunchy. So to do this we need to slice up one clove of garlic and then
three pieces of seeded chili. So we need to dilute our pickled sour mustard
greens. You buy this at an asian grocery store and you drain it and wash
it with water. So what we’re trying to do is dilute it and make it less sour so
you wash it you put it into a bowl full of water and you have to change the
water constantly about once every hour for three hours. So this is me doing it
the second time after one hour you fill it up with water let it sit for another
hour and then drain it again after one hour and at this point it should be nice
and ready. So chop up your diluted pickled sour mustard greens into small
pieces and what we’re gonna do once we’ve chopped it all up is stir-fry it. To stir-fry it added 1 teaspoon of oil add in
the garlic and the chili and the pickled mustard greens. What we’re doing here is
mixing in that flavor of the garlic and the chili and just heating it up for a
few minutes so that we can serve it with our dish. We also want to serve it with
some bok choy so blanch some bok choy for about 2 to 3
minutes and get it ready for serving The last piece to this incredible dish
is the noodles. I like using Guan Miao noodles. Cook the noodles in boiling
water for about 3 minutes After three hours your broth is almost
ready. Just remove the bag of spices the
scallions and the ginger. To serve Taiwanese beef noodle soup place some
noodles into a bowl add in the broth with the beef. Make sure you have enough
beef for each serving and then top it up with some bok choy and some pickled
mustard greens. This dish looks as good as it tastes! This is just one of my
favourite noodle soups My sister-in-law would be so proud of me. She taught me how to make this. It’s really good!

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