Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian)
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop.
Yield: serves 10-12
- 8 lb. beef shanks, cut crosswise into 2"-thick, bone-in pieces
- 1⁄4 cup Chinese rice wine
- 3 tbsp. whole black peppercorns
- 14 cloves garlic, crushed
- 8 plum tomatoes, quartered
- 8 whole star anise pods
- 4 yellow onions, quartered
- 2 dried chiles de arbol
- 1 (4") piece ginger, chopped
- 3 tbsp. Chinese black vinegar
- Dark soy sauce, kosher salt, and sugar, to taste
- 12 baby bok choy
- 1 1⁄2 lb. thin egg noodles
- Chopped pickled Chinese greens, for serving
- Put beef in a pot, cover with cold water; bring to a boil. Drain beef; transfer to a clean pot with wine, peppercorns, garlic, tomatoes, star anise, onions, chiles, and ginger. Add water to cover ingredients by 1⁄2"; bring to a boil. Reduce heat to medium; simmer for 1 hour. Remove from heat; let sit covered for 1 hour. Transfer beef to a cutting board. Skim fat; strain and reserve broth; discard solids. Add vinegar and season with soy sauce, salt, and sugar. Pull beef from bones; cut into large chunks and add to broth.
- Bring a pot of salted water to a boil. Add bok choy; cook until just tender, about 2 minutes. Transfer bok choy to bowls. Boil noodles until softened; drain. Divide broth, beef, and noodles among bowls. Garnish with greens.