Hong Kong Beef Brisket Noodle Soup Recipe
Recipe by Ethan Wong
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Notes
Cooking tips
- The purpose of blanching the beef brisket first and cutting after is to ensure that the beef brisket stays nicely in cubes size throughout the cooking process. Otherwise, if we skip the blanching part and go straight into cutting, the end result of the beef brisket would look rather distorted.
Equipment
- Pressure Cooker
Ingredients
- 1 kgs Beef Brisket
- 2 pcs Carrot
- 1 pcs Radish
- 50 g Ginger
- to taste Fish Sauce
- to taste Brown Sugar (white sugar works the same)
- 2 tsp Cumin Seed
- 1/2 tsp Clove
- 2 pcs Star Anise
- 1/2 tsp Cardamom Pods
- 1 stick Cinnamon
- 50 g Galangal
- Spring Onion (to garnish)
Instructions
Preparation
- Clean and cut radish, and carrot into bite-size.
- Clean and slice ginger.
- Cut approximately 3 inches of the spring onion’s stem and chop the upper green part. Set them aside separately.
- Clean and cut off the hard skin of Galangal.
Blanch and Sear Beef Brisket
- Bring 3 liters of water to boil in a stockpot.
- Blanch the beef brisket for about 5 minutes.
- Soak beef in a cold bath.
- Cut the blanched beef brisket into cubes.
- Preheat a pan with cooking oil.
- Add in the sliced ginger, blanched beef brisket, and stem of spring onion into the pan.
- Pan-fry to aromatic
- Remove the fried beef brisket and set aside.
Using Pressure Cooker
- Bring 4 liters of water to a boil.
- Add in the seared beef brisket, cumin, clove, cardamom pods, cinnamon, and galangal.
- Secure the pressure cooker lid tightly and let it cook for 30 minutes.
- After 30 minutes, release the steam. (Make sure all the steam is released before opening the lid!)
- Add in the white radish and red carrot into the pot.
- Add in fish sauce and brown sugar for flavoring.
- Cover with any suitable lid and let it simmer under medium heat for another 30 minutes.
- Serve with noodles and garnish with spring onion.
Using Regular Stockpot
- Bring 8 liters of water to boil.
- Add in the fried beef brisket, cumin, clove, cardamom pods, cinnamon, and galangal.
- Cover with a lid and let it cook for 90 minutes.
- Add in the white radish and red carrot into the pot.
- Add in fish sauce and brown sugar for flavoring.
- Cover and let it simmer under medium heat for another 30 minutes.
- Serve with noodles and garnish with spring onion.
Nutrition
Calories : 414kcalCarbohydrates : 5gProtein : 52gFat : 19gSaturated Fat : 7gCholesterol : 155mgSodium : 202mgPotassium : 895mgFiber : 1gSugar : 1gVitamin A : 96IUVitamin C : 1mgCalcium : 34mgIron : 6mg