Beef Ho Fun Noodle Recipe

By Souped Up Recipes · 180 min

Ingredients

Instructions

1. Optionally soak the brisket and bones in water in the fridge overnight to draw out colour and give a clearer broth.
2. Fill a big pot with plenty of water, add the brisket and bones, partly cover, and bring to a boil on high heat.
3. Turn off the heat, remove the brisket and bones, and discard the blanching water.
4. Preheat a clay pot or stockpot, add oil and fry the ginger, garlic and whole scallions until fragrant.
5. Add 2.5 liters of water and bring to a simmer.
6. Place the cinnamon stick, star anise, bay leaves, cloves, black cardamom, dried tangerine peel and gancao in a spice bag.
7. Add the brisket, bones and spice bag to the pot, then simmer on the lowest heat for 2 hours, keeping the surface barely bubbling and never boiling.
8. Put the minced garlic in a strainer, rinse under running water and shake off excess water without drying it.
9. Add the garlic to a saucepan with 1/4 cup oil and stir over low heat for 8 to 10 minutes until slightly golden. Turn off the heat and let it cool, where it will darken further.
10. Peel the daikon and cut into big chunks using roll-cutting. Peel thoroughly if the skin tastes bitter.
11. Add the daikon to the pot, season the soup with 5 tbsp fish sauce, and simmer on low heat for 30 minutes.
12. Soak the ho fun noodles in warm water for 5 to 8 minutes until soft.
13. Take the beef out, let it cool a few minutes, then slice into thick slabs. Discard the aromatics, spice bag and bones, leaving the radish in the soup. Optionally strain the broth for clarity.
14. Bring the broth to a simmer, add the noodles and cook for 1 minute.
15. Put the noodles and broth in a big bowl, top with beef, radish and pickles, drizzle with garlic oil and sprinkle with diced scallions.

Summarized from Souped Up Recipes's video. Watch it for the details.

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