It was a cold week/weekend. I got some time before I went to Matt and Jun’s holiday party in Boston last Saturday. I stopped by a Chinese grocery store and picked up the ingredients for the beef noodle soup. I figured it should be a good comfort food for the cold weather. I haven’t cooked it for a while. Following my dad’s recipe, it came out really good! The meat is tender and juicy. The soup is flavorful. Yum!
Can not believe you can cook beef noodle soup so well. Good job! The one you cooked is braised. Your dad had ever given me the recipe of stewed one but I am not a good cooker like you. Eventually I found you are not 100% alcohol free.
One of the Chinese dishes that I still remember how to prepare. 🙂 I think there are two versions of the beef soup: one is clear broth and the other one is red broth. Is that what you meant, uncle? Braised and stewed are somehow inter-changeable, cooking method wise. I believe stewing requires more liquid covering the ingredients completely, while braising uses less liquid. I decided to cook the red broth version – some heat to beat he winter cold. Yeah, I got to use some rice wine!
Yes,the clear broth version is also called clear stewed in Taiwan. The one you cooked is braised(or stewed, whatever) with soy sauce and some thick sauce to get the dark broth. Anyway we have same opinion and both versions are my favorites! Bon appetit!
I should try the clear broth next time!!
This is beautiful. I’m so hungry now.
Thanks Craig. You did show me some great restaurants in Portland, OR. 🙂