Lan Zhou Style Beef Noodle Soup Recipes
LAN ZHOU STYLE BEEF NOODLE SOUP
Had Lan Zhou Beef Noodle Soup while living in Anshan, Liaoning, China. This is a recreation with the help of the Zaar Community BB in trying to get it right. It's not exact but close enough for government work. Still makes a tasty soup though. The broth will be full of sliced onions and garlic which the original did not have but I happen to like onions and garlic. You make discard them if you wish. The noodles used in this dish in Lanzhou, Gansu, China would be the pulled wheat noodles which are hard to find in the west but I have seen Lanzhou style dried noodles in Asian grocery stores but I found that using the rice noodles was alot quicker and easier to find.
Provided by Member 610488
Categories Lunch/Snacks
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Fry the peppercorn powder on low heat for 30 second so it becomes fragrant. Add the oil and allow to sit for 10 minutes.
- Saute the onions and garlic in the peppercorn oil until onions are clear and starting to brown.
- In a deep-sided pot, add water and beef. Cover beef with sauted onions and garlic. Add rest of seasonings.
- Boil and then simmer 1 1/2 - 2 hours til beef is tender.
- Transfer beef to cutting board and allow to rest for 10 minutes. Slice thinly and set aside. Continue simmering the broth.
- Divide cooked noodles among large soup bowls. Divide meat into soup bowls. Ladle broth over noodles and beef.
- Serve with peanuts and chili oil.
Nutrition Facts : Calories 472.9, Fat 36.7, SaturatedFat 13, Cholesterol 104.5, Sodium 974.7, Carbohydrate 4.6, Fiber 0.9, Sugar 1.3, Protein 29.8
PHO BO (VIETNAMESE BEEF NOODLE SOUP)
Recipe is from a restaurant in Ho Chi Minh city (Saigon), Vietnam. Acquired during a trip to Vietnam. This is an overnight dish.
Provided by Member 610488
Categories One Dish Meal
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Wrap ginger, anise, shallots and cinnamon in two layers of cheesecloth; tie with heavy cotton string.
- In a 10 qt pan, combine beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Cover and bring to a boil over high heat. Uncover, reduce heat and simmer until beef is tender when pierced (1 1/2 to 1 3/4 hours).
- With a slotted spoon, transfer meat to a freezer container and freeze overnight. Cool soup and then refridgerate overnight.
- The next day, take frozen beef chuck and thinly slice across the grain into 2 to 3 inch slices.
- Skim and discard fat from broth. Add 1/8 tsp salt and 2 tbsp Nouc Mam sauce. Bring broth back to boil.
- Arrange bean sprouts, chiles, basil, cilantro, and limes on a platter.
- Once broth boils, reduce to simmer. Immerse sliced sirloin in simmering broth (use wire strainer or skimmer) and cook just until brown on the outside but still pink in the center (30 seconds to 1 min). Lift out and set aside.
- Mound hot cooked rice noodles equally in deep bowls (at least 3 cup capacity). Top equally with beef chuck, sirloin, yellow onion and green onions.
- Ladle broth over noodles to cover generously.
- Serve Pho Bo with platter of condiments, hoisin sauce and chili paste adding to taste.
Nutrition Facts : Calories 410.5, Fat 25.1, SaturatedFat 10.1, Cholesterol 106.6, Sodium 2910.8, Carbohydrate 11.2, Fiber 0.8, Sugar 3.8, Protein 33.7
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