Here's the bowl of noodles that you’d want to slurp up after being caught in the rain. The soup is rich with meaty savoriness, enough to coat the noodles with flavor as you eat them.
This is due to the braising process. Rock sugar is melted in oil to help produce that characteristic reddish brown color in braised meat. Aromatics are added, then the beef brisket is stirfried with dark soy sauce for even more color. This creates an incredibly flavorful base. Finally, water is added to the beef, which then cooks in the soup for two hours until it is fully tender. Maintaining a proper simmer is crucial for the meat to reach the sweet spot temperature of 160°F, at which the collagen starts to break down.
I grew up enjoying a sweeter version of this dish, but as time went on, I’ve grown to appreciate more heat and spice. My recipe is full on with beef flavor, with just the right amount of spiciness to complement the herbal ingredients. I’m happy to finally be finished with developing this recipe, and can’t wait to keep on making it for my loved ones in the years to come!
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