How To Make Taiwanese Beef Noodle Soup
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Date: 2020-05-17
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Comments and reviews: 10
DrJonez
I do a fair amount of cooking and my fridge is regularly stocked with stuff most people probably don't keep on hand. Yet I still turn half of your videos off before the end because you're always using some crazy shit I've never heard of and can't get a hold of anywhere. I live in a major urban area. There's not even an attempt to suggest what else you might use instead of this exotic stuff. Come on.
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I do a fair amount of cooking and my fridge is regularly stocked with stuff most people probably don't keep on hand. Yet I still turn half of your videos off before the end because you're always using some crazy shit I've never heard of and can't get a hold of anywhere. I live in a major urban area. There's not even an attempt to suggest what else you might use instead of this exotic stuff. Come on.
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Peter
3: 26 he says -there are a few more things we're going to add to this. carrots, tomatoes. - What happened to that whole onion on the cutting board that miraculously disappeared before you added the tomatoes? I'd say it's an essential ingredient; green onions by themselves don't have enough volume to impart the full-bodied onion flavor that the broth needs. Viewers can thank be later: )
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3: 26 he says -there are a few more things we're going to add to this. carrots, tomatoes. - What happened to that whole onion on the cutting board that miraculously disappeared before you added the tomatoes? I'd say it's an essential ingredient; green onions by themselves don't have enough volume to impart the full-bodied onion flavor that the broth needs. Viewers can thank be later: )
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BananaPeal0
I'd like to suggest ProTip: --Don't add sugar to pickled cabbage like some 2-bit fast food chef, build sweetness with caramelized onions and some fresh cabbage also. Fried fresh cabbage makes very flavorful sweet especially when fried golden brown. (Thought it was Napa or some Asian cabbage, mustard greens. Use cabbage for sweetness)
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I'd like to suggest ProTip: --Don't add sugar to pickled cabbage like some 2-bit fast food chef, build sweetness with caramelized onions and some fresh cabbage also. Fried fresh cabbage makes very flavorful sweet especially when fried golden brown. (Thought it was Napa or some Asian cabbage, mustard greens. Use cabbage for sweetness)
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meetmissjones
This made me so hungry. One of my favourite soups that I-m not worthy to make. Every winter and before New Year's I make a none stop pilgrimage to eat this at a Taiwanese family eatery called Happy Chef in Sydney. They always fill my bowl with so much deliciousness. It's always so good.
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This made me so hungry. One of my favourite soups that I-m not worthy to make. Every winter and before New Year's I make a none stop pilgrimage to eat this at a Taiwanese family eatery called Happy Chef in Sydney. They always fill my bowl with so much deliciousness. It's always so good.
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Andrew
I think I would love this since I love Vietnamese pho soup with tripe and rare beef and tenderloin and scallions and red chili peppers and basil and ginger and ginseng and rice noodles. I know it's different but I would love this for the same reasons
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I think I would love this since I love Vietnamese pho soup with tripe and rare beef and tenderloin and scallions and red chili peppers and basil and ginger and ginseng and rice noodles. I know it's different but I would love this for the same reasons
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rmmbrly
I know it-s tasting bomb ugh i am so hungry. Vietnamese also eats pickled mustard greens. Stir fry with beef and make fried rice with it, cook with bone broth, eat it raw as a side dish with braised pork. Yummy gallore
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I know it-s tasting bomb ugh i am so hungry. Vietnamese also eats pickled mustard greens. Stir fry with beef and make fried rice with it, cook with bone broth, eat it raw as a side dish with braised pork. Yummy gallore
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Basil
Really appreciate the instructions on making the fermented mustard greens. As a Taiwanese, I have to say this is the best and complete recipe for Taiwanese beef noodle soup.
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Really appreciate the instructions on making the fermented mustard greens. As a Taiwanese, I have to say this is the best and complete recipe for Taiwanese beef noodle soup.
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Brandon
I know this is derived from literally hundreds of years of tradition, but I'd like to believe that an insane, maniacal genius just threw this stuff together one day.
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I know this is derived from literally hundreds of years of tradition, but I'd like to believe that an insane, maniacal genius just threw this stuff together one day.
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HIVE777
Poured the broth into a really off pot and pissed away so much flavor and changed the flavor profile by doing damage the broth. Don-t do that if your making thisb
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Poured the broth into a really off pot and pissed away so much flavor and changed the flavor profile by doing damage the broth. Don-t do that if your making thisb
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Hsin
Ugh I miss this so much I could cry. It's really nice to see a recipe that does t just say -toss in the spice pack-. Can't wait to get to to have this again.
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Ugh I miss this so much I could cry. It's really nice to see a recipe that does t just say -toss in the spice pack-. Can't wait to get to to have this again.
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