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desperate pregnant woman needs beef brisket soup recipe

alex8alot Feb 16, 2007 11:46 AM

please help!

I am looking for a recipe for Beef Brisket Noodle Soup (chow fun noodles) as per CAntonese Noodle House style. It must be so simple, but I cannot find a recipe for it anywhere. On Google, only vietnamese style pho comes up and that is not what I want. I crave this day and night. The brisket at my favorite place is slighty caramelized and salty. Is the broth simply a beef broth with soy sauce? Please appease this beast within!

  1. a
    abnerkl Feb 24, 2007 08:11 AM

    http://kuali.com/recipes/viewrecipe.a... check out this link it will take you a recipe for the soup you like

    1 Reply
    1. re: abnerkl
      alex8alot Feb 24, 2007 02:58 PM

      the recipe looks very promising. thanks a lot!

      and abnerkl, yes, I really should drag myself to a bookstore, but the pregnant girth and one year old are pretty strong deterrents most days!

    2. a
      abnerkl Feb 23, 2007 12:01 PM

      Alex8alot, barbix is right the name of the soup you are talking about is ngau lam meen or beef briket noodle soup in english. Do you have any Chinese eateries near by?? You may be able to get it if you ask for by name even if it's not on the menu as long as it is run by chinese, they will often have things like that for the staff and if you ask they will hook you up. Or try going to to your local book store and getting a Chinese cook book.

      1. b
        button Feb 22, 2007 01:30 PM

        Surprised you dont have custard in a carton, Pauls is a good brand. Finally got to it yeaterday, and made some rasberry jelly to go with it - fantastic stuff.

        1. b
          button Feb 19, 2007 03:07 PM

          Too funny - it is dreadful, and unbelievably overpowering. I went nuts at my husband the other day b/c he finished off my neapolitan ice cream (he thinks I have gone mad - this is our first child). Mind you, I still havent managed to get to the supermarket for my custard and as a result can hardly concentrate at work. Also, Im only 12 weeks and havent told anyone at work yet so I have to hide my ridiculous eating habits - I think sitting at my desk with a spoon in a carton of custard may make my boss a little suspicious....

          4 Replies
          1. re: button
            alex8alot Feb 19, 2007 04:32 PM

            Should you go the custard out of a carton at the desk route, simply chalk it up to dedication to your job: you don't want to leave your desk for a real meal, choosing the most efficient caloric intake possible. oh my, only 12 weeks. I still have 14 to go, between my husband and I it is a mad dash to insanity. Who will win? Speaking of custard, it isn't available in the carton here in Canada. What is your favorite brand? Perhaps I can hunt it down and give it a try. I am in no mood to lovingly tend one on the stove.

            1. re: alex8alot
              Sassafras Feb 19, 2007 05:22 PM

              Alex, as a new mom, I feel your cravings pain. (For me, it was ice cream, beans and kale and oatmeal. Tho not all together.) Might I suggest Kozy Shack? Their flans rock. Available in Canada! www.kozyshack.com/storedetail.html?st...

              1. re: Sassafras
                alex8alot Feb 19, 2007 07:55 PM

                wow, at least you had all the food groups covered in your food cravings! My body violently rejects anything with a nutrient load as high as kale's. I swear to god it's true: projectile chlorophyll torpedoes. I will definitely try the kozyshack. I am pretty sure that I can make it until tomorrow.

                1. re: alex8alot
                  Sassafras Feb 20, 2007 06:52 AM

                  well, the ice cream cravings were most consistent. like every day. the kale, somewhat less often! hang in there, and indulge. i'm a big believer in the theory that cravings are your body's way of telling you what it needs. when mine demanded Cherry Garcia, I was only too happy to comply.

          2. b
            button Feb 18, 2007 08:21 PM

            Although I cant help with the recipe I just wanted you to know that I feel your pain - Im also pregnant and find myself overcome with cravings that are far from easy to satisfy. I actually cooked brisket for the first time recently to satisfy a craving - the only problem now is that it takes a bloody long time to cook and is not readily available on take away menus. Fortunately this week its all about jelly (which I think is called jelo in the US) and custard - much easier to find. All the best with your quest!

            1 Reply
            1. re: button
              alex8alot Feb 19, 2007 12:51 AM

              Isn't it dreadful, being reduced to a slave to our body's whims? Your commiseration is appreciated and returned in kind :) custard.... I think you may have me set careening off onto another manic craving!

            2. q
              Querencia Feb 18, 2007 06:20 PM

              I improvised the following Chinese Beef Soup recipe about 25 years ago when we used to get it at Chopstix, a restaurant in Rockville MD: Put a 2 lb piece of lean beef in a soup pot with 3 quarts of water. Bring to boil and skim then add a generous amount of garlic (I use 6 cloves) and fresh ginger (half the size of a hen's egg) both minced. Also add 1/4 cup soy sauce, 2 tablespoons sugar, 1/4 cup sherry, and 4-6 full stars of star anise (do not omit this). Simmer gently for 3 hours. Strain. Correct seasoning to taste using soy sauce, sherry, garlic powder, and cayenne pepper. Cook a few soft Chinese noodles in the broth and add a few leaves of spinach. Slice some of the beef into each bowl of soup.

              1 Reply
              1. re: Querencia
                alex8alot Feb 19, 2007 12:48 AM

                thanks! That sounds pretty much spot on according to a Chinese recipe kindly passed on to me. Pretty impressive improv skills! I never would have managed.

              2. DetectDave Feb 18, 2007 04:58 AM

                This is a shot in the dark here...I find the sweet and salty...perhaps swapping the brisket for NYS or just use the NYS strip for tenderness...

                1 lb new york strip steak
                1 lb sirlion(to make dried style - ngau yook kone)
                1 pkt of Lai Fun(thick vermicelli)

                Marinate for ngau yook kone:

                2 tbsp soya sauce
                1/4 cup sherry/chinese rice wine
                1/4 cup sugar
                1 tsp black pepper
                1/2 tsp 5 spice powder
                1 tsp dark soya sauce

                1/2 cup oil for frying of ngau yook kone


                Fried peanuts
                Toasted sesame seeds
                Chopped pickled mustard(hum choy)
                Chopped chinese celery
                Fried chopped garlic
                Black soya sauce
                Sesame oil
                Red vinegar
                Chilly sauce

                Ingredients for Gravy (broth):

                4 cans of beef broth(make your own with roasted beef bones, brisket, flank, tendons, tripe , roasted onion, a piece of cinnnamon bark and black pepper corns)
                2 tbsp of Instant Paste for Beef Soup(Na Pho)( beef granules or cubes, even brovil can be used)
                2 tbsp of flour
                3 tbsp oil
                salt and pepper to taste

                Cook 'lai fun' according to package instruction.

                To make ngau yook kone

                Cut the sirlion steak into strips of 1 1/2 inches.
                Marinate with seasonings, the longer the better.
                Heat oil and fry the beef strips in batches, do not crowd. Fry until cooked and sort of crispy on the outside. Leave to cool before slicing into thin slices.

                To prepare New York Strip Steak
                Season steak with salt and pepper.
                Pan fry the steak on a heated pan with 1 tsp of oil, 4 mins on one side, flip and fry another 3 mins on the other side(this will be medium rare).
                Let it rest for 15 mins(tent with aluminium foil) before slicing.

                To prepare gravy
                Heat oil and make a roux with flour.
                Using a whisk, add in the beef broth and keep on stirring until thicken
                Add in the instant paste, dark soya sauce and salt and pepper to taste.
                Keep gravy on the lowest heat to keep warm.

                To serve:
                Put warm 'lai fun' in a soup bowl.
                Pour in enough of gravy(about 1 cup).
                Top with sliced meat and the rest of the garnishings.

                Vinegar and chili sauce is optional

                2 Replies
                1. re: DetectDave
                  alex8alot Feb 18, 2007 08:17 AM

                  wow. That definitely sounds like it could do the trick, and if not, perhaps a replacement? Thank you very much. You have saved me from languishing on the couch in craving agony, and my husband from frostbitten toes.

                  1. re: alex8alot
                    DetectDave Feb 18, 2007 11:44 AM

                    Been in that boat before so I am more than glad to help out.

                2. b
                  barbix Feb 16, 2007 07:49 PM

                  Could it be ngau lam meen that you're looking for? There is a recipe at http://kuali.com/recipes/viewrecipe.a... that could be what you crave, and another that sounds like the soup you described on epicurious.com called Taiwanese Beef Noodle Soup (substitute brisket for the short ribs that they use).

                  1 Reply
                  1. re: barbix
                    alex8alot Feb 17, 2007 08:59 PM

                    thanks for the suggestions, I looked up the epicurious one too and it isn't quite the same thing. The things is, this dish is ubiquitous! its at every damn cantonese noodle house. Maybe that's the problem: everyone just goes out to eat it.

                  2. bryan Feb 16, 2007 03:33 PM

                    I'm stumped. I did a search and got the same answers you did. So my suggestion would be to call the place you loved it at see if they'll show kindess to a desperate pregnant woman. Is there a reason you're unable to get there or send someone out for it?

                    3 Replies
                    1. re: bryan
                      alex8alot Feb 16, 2007 05:55 PM

                      hi Bryan

                      Thanks for taking pity and looking into it for me. I have been checking this board all day hoping for illumination. I will do as you suggested, but I have a feeling that they don't even speak English there and as I don't speak Chinese, well, I think it might be problematic.

                      My husband does his best to humor my violent chow swings, but we have moved quite far from this restaurant. Normally I would exploit my bloated, suffering pregnant body for take-out but it is usually around minus 20 degrees celsius here so I can't quite justify it. I try though.

                      1. re: alex8alot
                        bryan Feb 16, 2007 06:11 PM

                        I truly hope you find your answer Alex. A few well-placed "Mother of your baby" comments might work. There's always crying... last resort, but it keeps 'em honest. :)

                        1. re: bryan
                          alex8alot Feb 16, 2007 07:30 PM

                          If only every pregnant CH had someone like yourself to love, cherish and be fed by! :)

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