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Feb 17, 2007 09:10 PM

YEN please help

HI yen and to anybody else reading this and inspired to help!

I put out a plea on the Home Cooking Board but with no results, and I am hoping you can help. I am obsessed with Beef Brisket Noodle Soup (with wide rice noodles) and I am trying to find a recipe for it. I can only find recipes for pho when I google beef noodle soup. Do you know the chinese name for this dish? Maybe i will have better search results with the specific name? You know what I am talking about right? I am 6 months pregnant, savagely craving this dish at all ungodly hours of the night and I can't exactly live at Happy Valley.

And do you know of any other places that serve this dish? Are all cantonese style places in chinatown?


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  1. wow, thanks Yen. A solution, an education, a light at the end of the tunnel!! You're the best.

    1. Beef Brisket Noodle Soup (with Ho Fan, the wide rice noodles) is also served at Fortune Food in a strip mall at 2404 Centre Street NE. The small restaurant also has frozen dumplings and frozen beef brisket (along with other Chinese lunch foods). I'm sure that Pebble Street, connected to Forbidden City in the T&T mall also has Beef Brisket Noodle Soup.

      I think there's a place inside the mall under Treasures of China in Chinatown that also sells frozen beef brisket to go. You could stop by Lambda supermarket, T&T, Tops, or even Superstore and pick up some packaged fresh ho fan.

      Bring a pot of salted water to boil. Add the fresh noodles and cook briefly until they are semi-cooked, semi-hard. Drain the noodles and wash them in cold water to get rid of the starch.

      Bring a can of beef broth to boil, add the beef brisket with its sauce and bring to a boil again.

      Add the cold noodles into the boiling broth and heat briefly until the noodles are softened a bit and separated.

      Pour the whole pot into a large bowl and serve. It won't be exactly like the stuff in Cantonese restaurants, but it could be a fast, easy way to get your fix.

      1. thanks for all the recommendations. They will ALL be duly checked out. Don't they make this kind of food anywhere outside of fricking chinatown? I hate going there.

        12 Replies
        1. re: alex8alot

          Went to Pebble Street today, found a new soup I love. It wasn't beef brisket, but something similar, the broth was sweeter and there was some cilantro in it. Sorry Yen, I don't know if it was Taiwanese or not, but I loved it. The waitress looks rather mystified that I wanted how fan instead of the handpulled noodles. I am sure that she was thinking I am some pig ignorant non-Chinese heathen, which I am! A very happy one. Now if I could just find something in the NW.

          1. re: alex8alot

            hehe, there is certainly no reason to apologize! Everyone has their own preferences, and things that they like. Im certainly intrigued by this soup at Pebble Street, i'll have to go give it a try now too!

            1. re: yen

              I should have remembered Pebble Street too. They've got some interesting dishes on their menu that I haven't seen anywhere else, and it reminds me of cafes you find in Vancouver or Richmond. Last time I was there I had bbq eel fried rice, which wasn't bad but I think I'd prefer Unagi Don in a Japanese place instead.

            2. re: alex8alot

              Mmm, handpulled noodles! I like both ho fan and the handpulled stuff. Do you remember the name of the dish? It sounds Northern/Central Chinese (because of the handpulled noodles). I'd love to try it.

              1. re: aktivistin

                I am really sorry, but I cannot retain foreign words until they have been repeated to me 438 times. What I can tell you is that on the noodle page of the menu (middle panel of tri fold) there are pictures of just a few dishes. That is how I chose it, there were 4 photos clustered at the top of that page. THe one on the left is the dish I ordered (sweeter broth and there is baby bok choy in the picture) and directly to the right of that one, was the regular beef brisket noodle soup (comes with either clear or "special" broth, my husband ordered the latter and it was really good). I hope this is of some help (this is the type of explanation that has my husband rolling his eyes in martyrdom).

                1. re: aktivistin

                  It's Hn#5 - Nan King Beef Noodle in Soup.

                  Im not sure why this thread is in home cooking, when we are discussing restaurants, but hopefully you find that.

                  1. re: yen

                    I think the moderator didn't read the whole thread through and only focused on the recipe part, instead of realizing most of it was talking about Calgary restaurants!

                    1. re: yen

                      So you had it Yen? Is that the Taiwanese style, or no style in particular? ANd what's the verdict from a native palate? I was hog happy.

                      1. re: alex8alot

                        I did - i went Thursday night. :)

                        It was good, but a tad too sweet for my liking. It is not made in the Taiwanese-style, and to be honest, im not very familiar with southern chinese nor eastern chinese cooking. It could have been influenced from any of those, or adapted some Malaysian/Vietnamese influence that was also featured prominently on the menu. The broth, which was quite light and clear, had a very strong anise flavour to it, which contributes to my so-so rating. Im not a huge anise fan.

                        I opted for the handpulled noodles, but im guessing they were pre-purchased noodles and not pulled on site.

                        The beef was an interesting mix of very cheap cuts - with cartiledge featured in about half of them. I didnt mind it, but my friend i was eating with didnt like every cut. But know that for higher quality beef noodle soup they usually use better cuts of beef. The bok choy, cilantro, and scallions were good, but don't play a huge role in the overall dish (unless you hate cilantro).

                        Anyway, it's definitely worth trying - i think it'll be a hit or miss thing for most people based on the sweetness and the anise flavours. I still prefer Han's, but i can see this being a toss up debate based on personal preferences.

                        1. re: yen

                          hey yen

                          Yes, it was really sweet. My hsuband didn't like it at all, but when you add a tablespoon of XO sauce (is that what it's called?) , the brininess balances it out perfectly! I like their XO sauce quite a lot actually. It reminds me of the one they serve at my old vancouver favorite place.

                          I have to admit that I didn't like every other cut of meat either. I didn't even know what they were, but thanks to you, I am glad that I didn't partake. I stole half of my husband's brisket. Its' the broth and noodles that mainly get me.

                          nice to get your input though. I will try this Han's. To think that it can only get better ;)

                          1. re: alex8alot

                            Han's chili chicken (I think they call it kung pao, or general tso's, or something similarly familiar, but there are no peanuts the sauce is not sweet-hot like with other tso's...) is to die for. We used to go to this place in Toronto called Jing Peking that had Taiwanese beef noodle soup and this chili chicken and I saw on a trip to TO that it has closed, :( but I told my partner that at least we still have Han's at home. It's good. Han's also makes a braised cabbage dish that looks like the dog's breakfast but it is very rich in flavour- delicious flavour, I must add.

                            1. re: alex8alot

                              Too much pressure! Just enjoy the meal, and look forward to the next: those are the meals that really matter :)

                2. Instead of moving this great restaurant discussion over to the Home Cooking Board, we've moved one great post about how to make it over to prompt discussion on Home Cooking and moved the restaurant bits back here. If you want to add to the cooking discussion, you can find it here: