Taiwan
Taiwanese Beef Noodle Soup
Niu rou mian – Taiwan's unofficial national dish
Niu rou mian emerged with the mainland migrants after 1949, who brought their home cooking and refined it in Taiwan. Today Taipei even holds an annual festival to crown the best bowl.
The broth braises for hours with doubanjiang, soy sauce and star anise until the beef falls apart. Wheat noodles and pickled mustard greens (suan cai) add the sour note.
Ingredients
- Beef shank & bones1 kg
- Wheat noodles400 g
- Doubanjiang2 tbsp
- Soy sauce & Shaoxing wine3 tbsp each
- Star anise, cinnamon, gingersome of each
- Pickled mustard greens (suan cai)1 handful
- Pak choi & spring onionto serve
★ = available authentic in the Asia Boutique
Preparation
Blanch the beef, rinse. Fry ginger and doubanjiang in oil.
Add soy sauce, wine, spices and water, add the beef.
Simmer gently, covered, for 2–2.5 hrs until the meat is butter-tender.
Cook the noodles separately, briefly blanch the pak choi.
Plate noodles, beef and broth, top with suan cai and spring onion.
Make it original
Doubanjiang and Shaoxing wine give the broth its depth. Available in the Asia Boutique.