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Beef Brisket Noodle Soup Recipes [split from the Western Canada board]

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Beef Brisket Noodle Soup Recipes [split from the Western Canada board]

yen | Feb 18, 2007 12:52 AM

[ Note: This post was split from a post on Western Canada asking for Recipes for Beef Brisket Noodle Soup: http://www.chowhound.com/topics/372279 -- The Chowhound Team ]

How could i turn down a pregnant woman in distress? :)

The dish I believe you are talking about is Beef Noodle Soup. Often made with brisket, it is typically made from good cuts of beef, reduced until the broth is essentially the "essence of beef", and then have the wide rice noodles cooked separate and added with some cut of beef (often sirloin, tenderloin, or brisket).

I am most familiar with the Taiwanese version - which came from Northern Chinese roots. There is one location in town that serves it - Han's Chinese (one of John Manzo's favorites) in Chinatown, in the little strip mall on the west side of center and 3rd Ave. Their broth isnt as strong as i would like, but it's quite palatable by Western standards. It's a thinner, beefy broth, with wide noodles, chunks of sirloin, and some bok choy and spices. It's cheap too (5 bucks), and quite hearty - i enjoy it on a cold day.

From a home cooking perspective, it is often called Nu Rio Mien - sometimes refered to as Cattle Meat Noodles. They all come from the same Chinese roots, but have ended up being different soups (Pho, NRM, and a bunch of others from different countries).

To learn to make it (this is as much educating yourself as really learning, as the preparation itself is quite simple), i would suggest the following reading:

Start with the roots and understanding of Beef Noodle Soup.

http://en.wikipedia.org/wiki/Beef_noo...

From there, read how the best Taiwanese Beef Noodle Shop (winner of the Beef Noodle Festival in Taipei - 688 Beef Bowl) makes their PREMIUM soup:

http://www.taipeitimes.com/News/feat/...

This should give you a basic understanding of the concept of BNSoup. From here, here is a basic recipe i found that is decent - based on your understanding from what you've read, you should be able to adapt it for your tastes. Just for your own reference, i use cheaper cuts than suggested (beef shoulder, sirloin, eye of round), and skim more often, usually reducing the stock for almost 2 days in order to get the right broth taste and consistency. I prefer my stock to be a bit saltier, so i use a bit more soy. But these are easy to adjust to your own personal tastes.

http://loxstockandbarrel.blogspot.com...

Hope that helps. If there's anything that needs clarification, just let me know.

Yen

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