Comments on: Cantonese Beef Noodle Soup Ho Fun Recipe

By: Kat L

Kat L — Thu, 08 Dec 2022 15:56:36 +0000

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!

By: sherlockbonez

sherlockbonez — Thu, 08 Dec 2022 15:56:36 +0000

This is like a toned down pho.

By: Craig’s News!

Craig’s News! — Thu, 08 Dec 2022 15:56:36 +0000

Looks amazing! Like all your dishes 😊. Can’t wait to try making it

By: vivid

vivid — Thu, 08 Dec 2022 15:56:36 +0000

nah u fr went crazy

By: MR JASON VLOGS

MR JASON VLOGS — Thu, 08 Dec 2022 15:56:36 +0000

Wow idol

By: Righteous1

Righteous1 — Thu, 08 Dec 2022 15:56:36 +0000

Yummmmmm

By: I am Raj food blogger

I am Raj food blogger — Thu, 08 Dec 2022 15:56:36 +0000

Which one dish mam

By: im1dc

im1dc — Thu, 08 Dec 2022 15:56:36 +0000

Thank you for this excellent soup video.

By: M C

M C — Thu, 08 Dec 2022 15:56:36 +0000

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! 😂

By: Lincoln Lau

Lincoln Lau — Thu, 08 Dec 2022 15:56:36 +0000

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.