This recipe is pretty much the national dish of Taiwan – who wouldn’t love a spicy beef noodle soup?! There are annual competitions in Taipei for who can make the best Niu Rou Mien – I’d like to think mine would at least place. 🙂
Given that we are now officially in Winter in the Northern Hemisphere, this seemed like a very appropriate recipe to kick off the blog with. It’s authentic to its roots but modified just enough to make it revolutionary and unique (as well as supremely delicious!). It is also a rarely-known dish outside Taiwan and that needs to be changed ASAP.
My version of this classic recipe adds some Northern Chinese touches – cumin, cardamom, golden rock sugar and minced flowering chive buds, plus using mushroom-flavoured dark soy sauce for even more “low-note” flavour punch.
This isn’t a “short-cut” soup by any means – but it will reward your labor with the soul-warming essence of spicy beef goodness.
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