Huaxi Beef Rice Noodle Soup
A classic Guizhou street food with rich beef broth, tender beef, smooth rice noodles, and pickled cabbage, delivering a perfect balance of sour and spicy flavors.
Ingredients
19 items- beef brisket 500 g (1.1 lb)
- dried rice noodles 200 g (7 oz)
- pickled cabbage (suan cai) 100 g (3.5 oz)
- ginger 1 piece
- scallion 1 stalk
- star anise 2 pieces
- cinnamon stick 1 small piece
- bay leaves 2 leaves
- Sichuan peppercorns 1 tsp
- dried chili peppers 3-4 pieces
- salt to taste
- light soy sauce 2 tbsp
- dark soy sauce 1 tbsp
- Shaoxing wine 2 tbsp
- sugar 1 tsp
- white pepper pinch
- cilantro some
- green onion some
- cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Cut beef brisket into large chunks. Blanch in cold water with ginger and wine; bring to a boil, skim off foam, cook 3 min, drain and rinse with warm water.
Heat oil in a pot over medium-low; add ginger, scallion, star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chilies; stir-fry until fragrant, about 2 min.
Add beef, turn to medium heat, sear until lightly browned, about 3 min. Add light & dark soy, sugar, and wine; stir to coat evenly.
Pour enough boiling water (about 2L) to submerge meat. Bring to a boil, then reduce to low heat, cover and simmer for 1.5 hours until beef is tender and easily pierced with a chopstick.
Meanwhile, soak dried rice noodles in warm water for 30 minutes, then cook until tender but still chewy. Drain and rinse with cold water.
Shred pickled cabbage and dry-fry in a clean pan until moisture evaporates. Set aside. (Dry-frying keeps it sour and crunchy.)
Once beef is done, remove meat, let cool slightly, then slice thinly. Strain the broth through a sieve, discard spices. Season with salt and white pepper. Keep warm.
In serving bowls, add noodles, top with sliced beef, ladle hot broth over. Garnish with pickled cabbage, cilantro, and green onions. Add chili oil or vinegar if desired.
Tips
Choose beef brisket; simmer until tender but can be sliced without falling apart. Soak dried rice noodles thoroughly. Pickled cabbage cuts the richness. Serve with chili oil and vinegar for extra kick.
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