Beef noodle soup
Taiwan’s national dish: beef shin braised with spicy bean paste, soy sauce and spices, with thick noodles and greens. Taipei even has a festival devoted to it.
Ingredients
- 1 kg beef shin
- 2 tablespoons of doubanjiang (spicy bean paste)
- 4 tablespoons of soy sauce
- 2 tablespoons of rice wine
- 1 tablespoon sugar
- 2 tomatoes
- 1 piece of ginger, 6 garlic cloves and 4 spring onions
- 2 star anise, 1 cinnamon stick and 1 teaspoon of Sichuan pepper
- 400 g thick wheat noodles
- Pak choi and pickled mustard greens
How to make it at home
- Blanch the meat in large pieces and rinse it.
- Fry the ginger, garlic and spring onion, add the doubanjiang and tomato, then the meat.
- Add the soy sauce, wine, sugar, spices and 2 litres of water, and simmer gently for 2½ hours.
- Take out the meat and dice it; strain the broth.
- Cook the noodles and pak choi, and serve with the meat, broth and pickled greens.
The trick: Like any braise, it’s better the next day.