Chaozhou Beef Offal Rice Noodle Soup
A classic Chaoshan street snack: tender beef offal and silky rice noodles in a rich soup, served with a garlicky dipping sauce. Comforting and hearty.
Ingredients
24 items- Beef tripe 200 g
- Beef intestines 150 g
- Beef tendons 150 g
- Dried rice noodles (kway teow) 300 g
- Beef bones (or chicken bones) 500 g
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 15 g
- Ginger 1 piece
- Spring onions 2 stalks
- Cooking wine 2 tbsp
- Star anise 2 pieces
- Cinnamon stick 1 piece
- Bay leaves 3 leaves
- Sichuan peppercorns 1 small handful
- Dried chili peppers 2 pieces
- Salt to taste
- White pepper powder a pinch
- Fish sauce 1 tsp
- Garlic 1 head
- Bird's eye chili 2 pieces
- Celery 2 stalks
- Cilantro to taste
- Lime 1 piece
Nutrition
Steps （10 steps）
Rub tripe, intestines, tendons with salt and flour to remove odor, rinse. Place in cold water with ginger and wine, boil, skim foam, blanch 3 min, drain.
Prepare spice bag: star anise, cinnamon, bay leaves, Sichuan pepper, dried chilies in a cloth bag, tie tight.
Put blanched offal in pot, add spice bag, ginger, spring onion, light and dark soy, rock sugar, water. Boil then simmer 1.5h until tender. Soak 30 min off heat.
Blanch beef bones, add water, ginger, white peppercorns, boil then simmer 1h, strain to get broth.
Mix broth with braising liquid, season with salt, white pepper, fish sauce, bring to simmer and keep warm.
Mince garlic, slice chili into rings, dice celery, cut cilantro, wedge lime. In bowl mix garlic, chili, soy sauce, vinegar, sesame oil, sugar for dipping sauce.
Boil water, add noodles, stir, cook 30-60 sec until soft and translucent, drain into bowls.
Remove braised offal, let cool slightly, slice or cut into pieces, arrange neatly on noodles.
Pour hot broth over offal and noodles, sprinkle celery and cilantro, place lime wedge.
Serve dipping sauce on the side; squeeze lime into sauce before eating for extra flavor.
Tips
Thoroughly rub offal with salt and flour to remove odor. Let it soak in braising liquid for at least 30 minutes after cooking for deeper flavor. Do not overcook noodles; they should be just tender. Add a little fish sauce to the broth for extra umami.
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