Taiwan's proudest culinary creation — slow-braised beef shank in a rich, spiced soy broth with springy noodles and pickled mustard greens.
Taiwanese Beef Noodle Soup (牛肉麵, Niúròu Miàn) is Taiwan's unofficial national dish and the subject of an annual international competition in Taipei that draws competitors from around the world. The dish was created by mainlanders who came to Taiwan in 1949 following the Chinese Civil War, combining Sichuan-style spiced broth techniques with the available ingredients. Over decades it evolved into something uniquely Taiwanese: a deep, complex broth of braised beef, soy sauce, chilli bean paste and fragrant spices that simmers for hours, served over thick, springy noodles with fall-apart beef shank and pickled mustard greens.
Serves 4
Cover beef shank with cold water, bring to boil for 5 minutes. Drain and rinse. Cut into large chunks.
In a large pot, fry doubanjiang in 2 tbsp oil for 2 minutes. Add garlic, ginger and green onions, fry 1 minute. Add beef, soy sauces, wine, sugar and all spices.
Add stock to just cover the beef. Bring to a boil, then reduce to a gentle simmer. Braise covered for 2.5–3 hours until beef is extremely tender.
Taste the broth after 2 hours and adjust seasoning. It should be deeply savoury, slightly spicy and fragrant.
Remove beef and slice thickly across the grain. Strain broth and return to heat.
Cook noodles per packet instructions. Divide into bowls. Ladle hot broth over, arrange beef slices on top. Finish with pickled mustard greens and green onions.
Doubanjiang is the essential flavour agent — use Pixian brand for best results.
Beef shank is traditional — its gelatin-rich connective tissue makes the broth silky.
Red-braised version: add more soy and sugar for a sweeter broth.
Clear soup version (qingdun): omit doubanjiang for a delicate, pale broth.
Add soft-boiled eggs marinated in soy to the bowl.
Broth keeps 5 days; improves each day. Slice beef fresh from broth each time.
Taiwanese Beef Noodle Soup was created in the 1950s by Sichuan-born soldiers and civilians who came to Taiwan with the Nationalist government. The Gangshan area of Kaohsiung is considered its birthplace. Taipei hosts an annual Beef Noodle Festival, and the dish has been called Taiwan's 'national noodle'.
Doubanjiang (豆瓣醬) is a fermented paste of broad beans and chillies from Sichuan province. It provides deep umami, moderate heat and the characteristic reddish colour. Find it at Chinese grocery stores.
Yes — braise at high pressure for 45–50 minutes. The broth will be slightly less complex but the beef will be perfectly tender.
Per serving · 4 servings total
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