Beef Ho Fun Noodle Recipe

This classic Cantonese beef noodle is dedicated to the clean broth and purest beef flavor. The broth got a light sweet aftertaste from the daikon radish and the Gan Cao slices. The daikon radish also has a mildly peppery taste, making the beef flavor stand out even more. Even though it looks like Vietnamese pho, they are different. The Vietnamese pho broth is much sweeter; the sweetness comes from the onion and maybe some sugar. It usually serves with lime, basil, chilies, and bean sprouts, while Chinese ho fun is only topped with diced scallions, garlic oil, and maybe some pickles.

INGREDIENTS

Braised the Beef

2 lbs of beef Brisket
1.5 lbs of beef bones
4 cloves of garlic cloves peeled
5 slices of ginger
2 scallions
2.5 liters of water

Make the Garlic Oil

1/4 cup of minced garlic
1/4 cup of oil

Others

2.5 lbs of daikon radish
Diced scallions as garnish

[jrmint]

This is one of my favorite home cooked meals, eaten w rice or noodles, my Cantonese grandma always threw in some carrots instead of sugar for a more golden colored hue, and naturally sweet flavor. We use to eat this with spaghetti, because back then, there wasn't a huge selection of noodles in Chinatown, even though we lived in a vibrant big city...and to this day I still prefer it w spaghettini or shanghai udon noodles. She used to sprinkle a few drops of her homemade scallion oil, a couple of drops of sesame oil, and fresh scallions over our steaming bowls. Then we would dip the chunks of beef and veggies into our own individual little dishes of soy sauce before eating. This soup reminds me of grandma always ❤, and I'm hitting 60 years old. Great memories.

[supersquirrel]

OMG! For those who've never had this, I guarantee you it is one of the best Chinese recipes ever created. The ingredients are minimal but the spices are intricate. The flavor is very comforting and satisfying.
I am a very big fan of all Chinese soups and just Asian soups in general.
Mindy is right, this isn't Vietnamese Pho, it stands on its' own delicious merits.

[dang.s]

Best cooking teacher on YouTube. I have to appreciate the hard work and the patience all those chefs endure to make this kind of noodle soup.

[privacyimportant]

You, young lady, are a treat to watch! I have been cooking for many decades and I still learned a few things that I need to try. Thank you so much!

[WantonSoup]

Thank you. This was my dad’s favourite dish whenever we went out to a noodle shop. It reminded him of his childhood in HK. He passed 7 years ago but I will think of him when I make this recipe. 🙏

[NickSemenza]

I love how you get so sciency into the recipes and explain everything :). We totally need to make this!

[dorisarn]

I love watching you because you explain everything and thorough

[djroguefireify]

My pregnant wife is Cantonese and when I mentioned this her eyes lit up. As the cook of our family, how can I say no to that?

Looking forward to making this! 😄

[lauraellen]

Looks delicious!! I love daikon in soups! The clay pot is lovely also!

[wendyneal]

Great timing Mandy, with all this cold weather hitting the US! A nice hot nourishing soup is something we can all use! Thanks for the recipe!

[fretless]

One of my first forays into Chinese cooking was a soup (or stew) made with oxtail and white radish with star anise. There were so many new ingredients to explore and taste. I loved it and have been hooked ever since!

[leslieobando]

Please make more delicious soup recipes for the cold weather. This one is fantastic

[janedoe]

Thank you Mindy so yummy and with Christmas around the corner a clay pot would be a perfect addition to any chef's kitchen

[phatsmurf]

Yuuuummm!!! This is my kind of beef noodles. Thanks for the fried garlic tip. Didn't know that's what was causing the bitterness.

[tmph]

Very catchy, 100% mainland Chinese woman with a British English accent and very knowledgeable with Chinese recipes👏🏼

[Natalie-health-wellness]

Oooohhhh this is what I’m talking about 😜 soups, broth, noodles, spices omg it’s 3am in Australia right now and I’m salivating for this soup. ❤❤❤❤

Can I ask why don’t you use the original beef stock you used to simmer the brisket in? 😘

[merius]

Omg …learning so much about spices. Black cardamom..Bebe knew. Love you so so much …❤❤❤. You are such a sweet person !!

[andvan]

My parents have a family recipe of Pho, and bygolly does it taste amazing. This beef noodle dish looks just as delicious as Pho.

[ArionRDAW]

The captions and fact boxes are very helpful.

[katl]

Mandy, my family switched to using Korean radish instead of Daikon. It has a similar taste and texture, but much sweeter and not as bitter. We love to use it in soups like this!