Cantonese Beef Noodle Soup

This classic Cantonese beef noodle is dedicated to the clean broth and purest beef flavor. The broth got a light sweet aftertaste from the daikon radish and the Gan Cao slices. The daikon radish also has a mildly peppery taste, making the beef flavor stand out even more. Even though it looks like Vietnamese pho, they are different. The Vietnamese pho broth is much sweeter; the sweetness comes from the onion and maybe some sugar. It usually serves with lime, basil, chilies, and bean sprouts, while Chinese ho fun is only topped with diced scallions, garlic oil, and maybe some pickles.

INGREDIENTS

• Braised the Beef
• 2 lbs of beef Brisket
• 1.5 lbs of beef bones
• 1/2 of a cinnamon stick
• 1 star anise
• 2 bay leaves
• 2 cloves
• 1/2 a black cardamom
• 1 piece of tangerine peel
• 2 pieces of Gancao, optional
• 4 cloves of garlic cloves peeled
• 5 slices of ginger
• 2 scallions
• 2.5 liters of water

Make the Garlic Oil

• 1/4 cup of minced garlic
• 1/4 cup of oil

Others

• 2.5 lbs of daikon radish
• 3-4 servings of Ho Fun noodles Diced scallions as garnish