Chaozhou Beef Balls with Rice Noodles
A classic Chaoshan street food: springy beef balls over silky rice noodles in a clear broth, topped with celery and garlic oil for an irresistible flavor.
Ingredients
9 items- Beef balls 8
- Dried rice noodles (kway teow) 200g
- Beef bone broth or water 500ml
- Celery 2 stalks
- Garlic 3 cloves
- Fish sauce 1 tbsp
- Salt to taste
- White pepper a pinch
- Lettuce a few leaves
Nutrition
Steps （6 steps）
Make garlic oil: heat 3 tbsp oil in a small pan over low heat. Add minced garlic and fry until golden and fragrant, about 2 minutes. Set aside.
In a pot, bring 500ml broth or water to a boil over high heat. Add beef balls, reduce to medium heat and cook for 5-8 minutes until they float and expand.
Soak dried noodles in warm water for 10 minutes until soft. In another pot, boil water, add noodles and cook for 30-60 seconds until translucent and tender. Drain and place in bowls.
Pour the beef balls and hot broth over the noodles, ensuring the liquid covers the noodles and balls.
Season with 1 tbsp fish sauce, salt and white pepper to taste. Stir and adjust seasoning.
Garnish with chopped celery and the garlic oil (with crispy garlic bits). If using lettuce, add to bowl and let the hot soup wilt it. Serve immediately.
Tips
Use authentic Chaoshan hand-beaten beef balls for the best texture. Do not overcook the noodles to avoid breakage. Fish sauce and garlic oil are essential for the signature taste.
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