nyc xyz

The best and second-best restaurants that did this dish closed. The
other places I've tried are only okay. Anyone know where in NYC the
best beef noodle soup is served?

I don't mean the Vietnames version ("pho"), either, though that's
delicious, too.

Thanks!

drydem

Are you talking about japanese version of beef noodle soup?

nyc xyz

No, I'm talking about the original Chinese version, of course! I'd
asked about this last year, too, and kept getting answers about
Vietnamese versions, etc. Don't the Chinese know how to do their own
beef noodle soup anymore? Even the Taiwan restaurants do them so-so,
some even foregoing the use of star ainse! Not that the dish has to
have it...I love sampling different versions, to be sure, but I find it
incredible that I have yet to find an establishment that does it the
"classical" way!

(And yes I know the whole thing started with Uighurs....)

drydem

I had chinese beef noodle soup when I had stopped over
the Chinatown in Flushing NY last summer -- the soup
used thick noodles and it other stuff in it other than beef
( it was a cold a rainy day and I wanted something to
warm me up ) ... Flushing NY is dominated by Taiwanese
Chinese so I suppose that would be the so-so
Taiwan version?

nyc xyz

Yes, thick and broad wheat noodles, "classically," though some use slim
rice noodles. Some places make it spicy, others do not -- some do not
even use star ainse or mustard greens! Some even put in veggies like
white ("Chinese") cabbage or spinach.


Amazing, init?

Come on, folks...nobody knows this year as well??

nt

Flushing sounds about right to me too :-)
The BBQ pork and duck there are also one of a kind.
I don't remember the name of the restaurant, but it's on Roosevelt and
Main St.

Or else you should try "Tan The Gioi" in Chinatown. Don't let the
vietnamese name fool you. It is a 100% chinese restaurant.

Cheers,
n.t.

nyc xyz

You'd be surprised. I certainly am. Sigh! The quest continues for a
classic bowl of beef noodle soup....


Really! I wonder how come.

ROTFLOL -- how do you say "needle in a haystack" in Chinese (any of 'em)??

Oh, I'm not surprised, many Vietnamese here are here 'cause they're
Chinese over there and got kicked out! But I doubt they'd serve it the
classic way, with a heavy broth and thick wheat noodles and star ainse and mustard greens!

windling

How about making it yourself? Try this...sounds like what you're looking
for:

5 cups water
1 cup soy sauce
1 cup Chinese rice wine or medium-dry Sherry
1/4 cup packed light brown sugar
1 (1-inch) cube peeled fresh ginger, smashed
1 bunch scallions, white parts smashed with flat side of a large knife and
green parts chopped
3 garlic cloves, smashed
10 fresh cilantro stems plus 1/2 cup loosely packed fresh cilantro sprigs
2 (2-inch-long) pieces Asian dried tangerine peel*
4 whole star anise
1/4 teaspoon dried hot red pepper flakes
2 1/2 lb meaty beef short ribs
1 3/4 cups reduced-sodium chicken broth (14 oz)
10 oz dried Chinese wheat noodles* or linguine
1 cup fresh mung bean sprouts
4 tablespoons Chinese pickled mustard greens**
1 (4-inch-long) fresh red chile (optional), thinly sliced
Special equipment: cheesecloth


Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of
scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper
flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer,
uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning
occasionally, until meat is very tender but not falling apart, 2 1/4 to 2
1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.
Transfer meat to a cutting board with tongs and discard bones and membranes,
then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth
through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat
from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken
broth and meat and reheat soup over moderately low heat.

Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water
until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles
well in a colander and divide among 4 large soup bowls.

Ladle broth over noodles and top with meat, scallion greens, bean sprouts,
pickled mustard greens, cilantro sprigs, and red chile (if using).

Cooks' note:
Meat and beef broth can be cooked and strained 3 days ahead. Cool
completely, uncovered, then chill meat in broth, covered. Skim fat before
adding chicken broth.

*Available at some Asian markets.
**Available at some Asian markets and Uwajimaya (800-889-1928).

Makes 4 main-course servings.

Recipe courtesy of epicurious.com

Attached Images

preperation_hed.gif (440 Bytes, 0 views)

peterl

what kind of beef noodle soup? Shanghainese? Cantonese? japanese?

peterl

There are several versions of chinese beef noodle soup. Or don't you
know the difference?