Servings
4
Prep Time
30 minutes
Cook Time
2 hours
Ingredients
4 packages of Brown Rice Noodles
1 piece of Chinese cinnamon
1 black cardamom pod
1 tablespoon of fennel seeds
2 star anise pods
5 cloves
3 bay leaves
1 tablespoon of white peppercorns
1 piece of sand ginger
5 pieces of dried white cardamom
1 and ½ cup of beef chuck
8 cups of water
3 slices of ginger
3 tablespoon of oil
7 grams of rock sugar
3 scallions
1 daikon
1/8th cup Shaoxing wine
1 teaspoon of dark soy sauce
1 teaspoon of light soy sauce
salt to taste
1 large bok choy
chopped cilantro
Directions
Place all aromatics (cinnamon, black cardamom, fennel, star anise, cloves, bay leaves, peppercorns, ginger, white cardamom) in cheese cloth.
Rinse beef under cold running water. Add 8 cups of water with the ginger and beef. Bring to boil and skim the foam off. Fish out the pieces of beef and set aside.
In another pan coated with oil, add rock sugar, scallion, and garlic. Sautee until the scallions are lightly seared. Add in the beef with Shaoxing wine, dark soy sauce, and light soy sauce. Pour beef sauce mixture into the beef soup stock made earlier. Add in the aromatics and daikon to the broth. Bring to a boil and then immediately turn down the heat to medium and simmer for 90 minutes.
Add in chopped bok choy to soup and prepare the noodles according to package instruction. Strain noodles and pour beef soup over the noodles. Add chopped scallions and cilantro. Serve and enjoy.