Taiwanese Beef Noodle Soup (Niu Rou Mian)

Ingredients

• 2 lbs Beef Shank
• 8 cups Beef Broth
• 1/4 cup Soy Sauce
• 2 tbsp Rice Wine
• 3 slices Ginger
• 3 whole Star Anise
• 1 small Cinnamon Stick
• 1 tbsp Chili Bean Paste (Toban Djan)
• 12 oz Rice Noodles
• 4 cups Baby Bok Choy
• 2 stalks Green Onions

Instructions

1. 1In a large pot (e.g., a 6-quart / 5.7-liter pot), bring at least 8 cups of water to a rolling boil over high heat (212°F / 100°C). Carefully add the 2 lbs of Beef Shank to the boiling water and blanch for 5 minutes. Remove the beef shank, rinse it thoroughly under cool running water, and set it aside on a clean plate.
2. 2In a large heavy-bottomed pot or Dutch oven (e.g., a 6-quart / 5.7-liter pot), combine the blanched 2 lbs of Beef Shank, 8 cups of Beef Broth, 1/4 cup of Soy Sauce, 2 tbsp of Rice Wine, 3 slices of Ginger, 3 whole Star Anise, 1 small Cinnamon Stick, and 1 tbsp of Chili Bean Paste.
3. 3Place the pot over high heat and bring the liquid to a rolling boil (212°F / 100°C). Once boiling, reduce the heat to low, ensuring the liquid maintains a gentle simmer (around 185-205°F / 85-96°C). Cover the pot with a lid and simmer for 2 to 2.5 hours, or until the beef shank is very tender and can be easily pulled apart with a fork.
4. 4Carefully remove the tender 2 lbs of Beef Shank from the pot and place it on a cutting board. Allow the beef to cool slightly for 10-15 minutes, making it easier and safer to handle, then use two forks to shred the beef into bite-sized pieces. Keep the broth in the pot warm over low heat.
5. 5In a separate large pot (e.g., a 6-quart / 5.7-liter pot), bring at least 8 cups of water to a rolling boil over high heat (212°F / 100°C). Add the 12 oz of Rice Noodles to the boiling water and cook for 3 to 5 minutes, or until the noodles are tender but still slightly firm to the bite. Drain the cooked noodles thoroughly in a colander.
6. 6In the same pot of boiling water used for the noodles, add the 4 cups of Baby Bok Choy. Blanch for 1 minute, or until the leaves are bright green and slightly tender, then drain the bok choy thoroughly in a colander. Finely chop the 2 stalks of Green Onions.
7. 7Divide the cooked 12 oz of Rice Noodles evenly among 4 serving bowls. Arrange the blanched 4 cups of Baby Bok Choy and the shredded 2 lbs of Beef Shank over the noodles in each bowl, then ladle the warm broth from the pot over the beef and noodles. Garnish each bowl with the chopped 2 stalks of Green Onions before serving immediately.

Substitutions

Related Guides