Braised Beef Rice Noodle Soup
Authentic Chinese braised beef rice noodle soup made with tender beef, rich broth
Watch Me Make It
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Ingredients
- ✓ 400 g beef brisket
- ✓ as needed rice noodles
- ✓ 10 g hotpot base
- ✓ 20 g chili bean sauce
- ✓ 15 g spicy sauce
- ✓ 1 tbsp light soy sauce
- ✓ 1 tbsp dark soy sauce
- ✓ to taste salt
- ✓ 2-3 star anise
- ✓ 1 cinnamon stick
- ✓ 5 bay leaves
- ✓ 2 black cardamom
- ✓ 3 g Sichuan peppercorn
- ✓ 3 g cumin
- ✓ 5-6 slices ginger slices
- ✓ 2 pcs dried tangerine peel (optional)
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Instructions
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Cut the beef brisket into large chunks. Place in a pot with cold water and bring slowly to a boil. Once impurities rise, simmer for 2–3 minutes, then drain, rinse clean, and set aside.
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In a heavy pot, heat a small amount of oil over low heat. Add the hotpot base and chili bean sauce, stirring gently until fully melted and fragrant. This forms the foundation of the broth.
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Add ginger slices, star anise, cinnamon stick, bay leaves, black cardamom, Sichuan peppercorn, cumin, and dried tangerine peel (if using). Stir-fry briefly to release their aroma. Add the spicy sauce and continue stirring until the oil turns a deep red and fragrant.
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Return the blanched beef to the pot. Add light soy sauce and dark soy sauce, stirring to coat evenly. Pour in enough water to fully cover the beef. Bring to a boil, then reduce to low heat and simmer gently for about 1 hour, until the beef is tender. Alternatively, pressure cook for 20–30 minutes.
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Soak and blanch the rice noodles according to package instructions. Divide into serving bowls, ladle the braised beef and rich broth over the noodles, and serve hot.
💡 Chef's Tips
- Always start blanching the beef from cold water to ensure a clean, clear broth.
- Fry the chili bean sauce and hotpot base on low heat to avoid burning and bitterness.
- Gentle simmering yields the most tender brisket and well-balanced broth.
- The soup tastes even better the next day as the spices continue to infuse.
- Adjust spice level by increasing or reducing the chili bean sauce and Sichuan pepper.