David Chang Posted August 21, 2023 Report Share Posted August 21, 2023 this is a chinese dish you can sometimes find in a noodle shop in hk or around south china. it's basically braised beef brisket soup with daikon. now i have to say i used premium Australian M7+ wagyu brisket point that i aged for 60 days. do not use good brisket for this like i did. you will never taste the nuances, the aged flavours gets lost and it's a total taste of money. just use cheap choice grade brisket. i was just too lazy to smoke this point and my wife doesn't like bbq, so here we are.. anyway eyeball some star anise, white peppercorns, all spice, bay leaf, dried mandarin peel, birds eye chili (if you want it spicy), ginger, rock sugar, garlic bulb, salt to taste. fill a pot of water, dump the spices in, bring to boil, put in your brisket, simmer. skim. stop after an hour, add daikon and cook until soft. you can boil some rice noodles and fish cake add to your bowl and top with spring onion (scallion) . but most important is the dipping sauce (hot chili oil and soy sauce). 銀針粉 or silver needle noodles you might be able to find in the chinese grocery. it's basically rice noodles shaped like golf pencils. if you can't find this, any rice noodle is fine.. the results will be similar to vietnamese pho but not exactly.. you will have enough to eat for days.. i've linked the made with lau video which is good, but it's just for reference, but i follow my own recipe..https://youtu.be/dxHrb_oHM1g 5 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 21, 2023 Report Share Posted August 21, 2023 Definitely not your instant soup, it requires a little TLC and time but then again the payoff is in the reward. 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted August 26, 2023 Report Share Posted August 26, 2023 You're right, it does look a lot like Pho. It looks delicious. 1 Quote Link to comment Share on other sites More sharing options...
