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Cantonese Beef Noodle Soup Ho Fun Recipe

Byamazingfoodstv


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This classic Cantonese beef noodle is dedicated to the clean broth and purest beef flavor. The broth got a light sweet aftertaste from the daikon radish and the Gan Cao slices. The daikon radish also has a mildly peppery taste, making the beef flavor stand out even more. Even though it looks like Vietnamese pho, they are different. The Vietnamese pho broth is much sweeter; the sweetness comes from the onion and maybe some sugar. It usually serves with lime, basil, chilies, and bean sprouts, while Chinese ho fun is only topped with diced scallions, garlic oil, and maybe some pickles.

INGREDIENTS

Braised the Beef

2 lbs of beef Brisket
1.5 lbs of beef bones
1/2 of a cinnamon stick (Amazon Link –
1 star anise (Amazon Link –
2 bay leaves (Amazon Link –
2 cloves (Amazon Link –
1/2 a black cardamom (Amazon Link –
1 piece of tangerine peel (Product Link –
2 pieces of Gancao, optional (Amazon Link –
4 cloves of garlic cloves peeled
5 slices of ginger
2 scallions
2.5 liters of water

Make the Garlic Oil

1/4 cup of minced garlic
1/4 cup of oil

Others

2.5 lbs of daikon radish
3-4 servings of Ho Fun noodles (Amazon Link –
Diced scallions as garnish

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31 Comments

  2. Mandy, when you go through all that trouble making the soup and beef, you need to use fresh rice noodles. In Chinese restaurants I judge the quality of the cooking by if they use fresh rice noodles or dried rice noodles in their hor fun dishes. Difference is night and day. Thanks for the recipe.

  3. I am always blown away how in chinese cuisine there are delicate ways of preparing your spices and ingredients. The way the garlic is washed for a reason or how the bubble size must be this small or how spices must not overpower the beef. It's amazing how people from hundreds or a thousand years ago figured all these out. Thank you for this! 😂

  16. Don’t put the noodles in the same pot as soup unless you are serving the entire family right away. My noodles got soggy and absorbed all the broth now my whole pot of soup is ruined and I’m furious. Done listening to youtubers who don’t perfect recipes before sharing.

  19. Vietnam and Southern China are very close geographically, there is no need to be so guarded about how similarly we prepare our food 🙂 Looks delicious, and it is a nice approach, will try it next time. Btw, the phở version you are familiar with is probably Southern style, served in a shallow bowl, which is often found overseas. The more original/popular variety in Vietnam is the Northern style, which has no sugar, no herbs, and no bean sprout, it has only clear broth with a lot of onion greens, served in a deep bowl with a completely different flavour profile

  27. One of my first forays into Chinese cooking was a soup (or stew) made with oxtail and white radish with star anise. There were so many new ingredients to explore and taste. I loved it and have been hooked ever since!

  31. Mandy, my family switched to using Korean radish instead of Daikon. It has a similar taste and texture, but much sweeter and not as bitter. We love to use it in soups like this!

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