OMG! For those who've never had this, I guarantee you it is one of the best Chinese recipes ever created. The ingredients are minimal but the spices are intricate. The flavor is very comforting and satisfying. I am a very big fan of all Chinese soups and just Asian soups in general. Mindy is right, this isn't Vietnamese Pho, it stands on its' own delicious merits.
@ Linda Que Leenda. Hello fellow Asian soups enjoyer. I hope you really like this recipe. Personally I think Vietnamese Pho was derived from this version. Personally I think they both are distinct, but this version I think can be enjoyed as is. With Pho, I have to add all the garnishment to get the layers of flavors. It can be good all by itself (no bean sprouts, Thai basil, Siracha hot sauce, etc.) but I've been conditioned to all the variations of garnishings since childhood. If you like spicy, this version is also great with Siracha hot sauce, fresh Thai hot peppers, or any of the Chinese version of chilli made sauces (hot chilli oil, chilli oil made with vinegar, etc.) Maybe Mindy made videos on these hot Chinese sauces? I'll have to check her video library for them. Enjoy this soup.
Oooohhhh this is what I’m talking about 😜 soups, broth, noodles, spices omg it’s 3am in Australia right now and I’m salivating for this soup. Yummmmmm ❤❤❤❤ Can I ask why don’t you use the original beef stock you used to simmer the brisket in? 😘
This is one of my favorite home cooked meals, eaten w rice or noodles, my Cantonese grandma always threw in some carrots instead of sugar for a more golden colored hue, and naturally sweet flavor. We use to eat this with spaghetti, because back then, there wasn't a huge selection of noodles in Chinatown, even though we lived in a vibrant big city...and to this day I still prefer it w spaghettini or shanghai udon noodles. She used to sprinkle a few drops of her homemade scallion oil, a couple of drops of sesame oil, and fresh scallions over our steaming bowls. Then we would dip the chunks of beef and veggies into our own individual little dishes of soy sauce before eating. This soup reminds me of grandma always ❤, and I'm hitting 60 years old. Great memories.
Mandy, my family switched to using Korean radish instead of Daikon. It has a similar taste and texture, but much sweeter and not as bitter. We love to use it in soups like this!
the must use radish is what Chinese call the "BIG radish" or Dai LoBok, (see the similarity to Dai kon?", it's only available in Chinese grocery stores during colder months and is sweeter than both korean and japanese radish. In soups w very little seasoning, the type of radish really matters. when I use other radishes its okay, but not authentic
I see a lot of recipes with daikon now. I guess it's time to check the Asian market again. Looks awesome. I'll be dreaming about that tender beef brisket all night🤤. Thank you Mandy😍💞🐲
I love your videos! You are teaching me so much. Question: what brand of kitchen scissors do you use? I watched an older video where you cut up a chicken with them. Does anyone know by chance?
Thank you so much! I adore these recipes like you wouldn't believe! I was wondering if you can teach me how to make Shrimp in Garlic Sauce? I love the garlic sauce, but no one teaches how to make it! Thanks so much!
Witaj,jestem z Polski.Mam prośbe czy możesz pochwalić się jakimiś przepisami na sosy do krewetek gotowanych na parze,smażonych lub do mięsa.Pozdrawiam z Polski.
How I wish I had a free supply of ingredients. Among other things, the cost of some ingredients is the only thing that stops me from cooking all the things I want
I must’ve missed it but I was wondering when you were going to announce that you were selling your hammered stainless steel pot and pan set and I see that it’s on your product website! I’m definitely getting it! Great recipe as usual! 🤗
I wish I could make all your recipes. Maybe you can mail this one to me via FedEx overnight (:. I love your channel! Keep up the good work. Best wishes with your arthritis!
Hi Mandy. A picture perfect presentation !! If you could reply to this comment I have a question. My question is: What is your favorite cooking oil that you pour from the dispenser bottle into wok cooking ? Thank You Mandy...Michigan, USA
Question, what if you’re allergic to fresh ginger? I’ve eaten other things with ginger and not had a reaction except fresh. Most of your meals include this so I’m disappointed. Thank uou
Pulling out the “germ” in the center of your fresh garlic will reduce its harsh after effects significantly. Less harsh taste, less indigestion, and less bad breath.
Soaked meat in the water for a period of time may lose flavours and lots of nutrients. Hence bland Fresh beef and bones Just blanch it with boiling water then giveit a cold rinse to make clear flavourful broth boil it slowly with lid. For 25mins then continue for 1 and half hour lid on.
please disable the auto translated title and description; when i read/click a german title i expect a german video -> thumbs down PS: i really enjoy your videos (in english) for years now
Do you by any chance have a recipe for Guizhou/Guiyang style lamb rice noodles (羊肉粉) ? I've been trying to look for an English language one for ages, but can't find one.
Another Fantastic Recipe, Mandy. It's perfect with the cooler weather during this time of year. Happy Thanksgiving to you and yours. Gobble. Gobble. 🦃💜
Thank you. This was my dad’s favourite dish whenever we went out to a noodle shop. It reminded him of his childhood in HK. He passed 7 years ago but I will think of him when I make this recipe. 🙏
My pregnant wife is Cantonese and when I mentioned this her eyes lit up. As the cook of our family, how can I say no to that? Looking forward to making this! 😄
Wow! What a delicious looking soup, perfect for these colder days here in the Midwest. I really enjoy your videos and recipe instructions/ingredients. You always give options to ingredients we may not have in our pantry or have available in our area. You also give us options in the cooking methods to use pots/utensils we already have in our cupboard. Thank you! You make your recipes so accessible. I have saved many of your recipes and plan on making several. This recipe just went to the top of my list to attempt. I do have one question. Is there an alternative to the brisket? It's quite expensive in my area so I'm curious if there is another cut of beef I could use in this recipe. Thank you again for sharing your recipes! Be well and may you continue to grow your channel! 😊🌻❤️
One of my first forays into Chinese cooking was a soup (or stew) made with oxtail and white radish with star anise. There were so many new ingredients to explore and taste. I loved it and have been hooked ever since!
Mandy, when you go through all that trouble making the soup and beef, you need to use fresh rice noodles. In Chinese restaurants I judge the quality of the cooking by if they use fresh rice noodles or dried rice noodles in their hor fun dishes. Difference is night and day. Thanks for the recipe.
Vietnam and Southern China are very close geographically, there is no need to be so guarded about how similarly we prepare our food :) Looks delicious, and it is a nice approach, will try it next time. Btw, the phở version you are familiar with is probably Southern style, served in a shallow bowl, which is often found overseas. The more original/popular variety in Vietnam is the Northern style, which has no sugar, no herbs, and no bean sprout, it has only clear broth with a lot of onion greens, served in a deep bowl with a completely different flavour profile
OMG! For those who've never had this, I guarantee you it is one of the best Chinese recipes ever created. The ingredients are minimal but the spices are intricate. The flavor is very comforting and satisfying.
I am a very big fan of all Chinese soups and just Asian soups in general.
Mindy is right, this isn't Vietnamese Pho, it stands on its' own delicious merits.
I also love Asian soups 🍲 I can't get enough of them
@ Linda Que Leenda.
Hello fellow Asian soups enjoyer.
I hope you really like this recipe. Personally I think Vietnamese Pho was derived from this version. Personally I think they both are distinct, but this version I think can be enjoyed as is. With Pho, I have to add all the garnishment to get the layers of flavors. It can be good all by itself (no bean sprouts, Thai basil, Siracha hot sauce, etc.) but I've been conditioned to all the variations of garnishings since childhood.
If you like spicy, this version is also great with Siracha hot sauce, fresh Thai hot peppers, or any of the Chinese version of chilli made sauces (hot chilli oil, chilli oil made with vinegar, etc.) Maybe Mindy made videos on these hot Chinese sauces? I'll have to check her video library for them.
Enjoy this soup.
I love watching you because you explain everything and thorough
Oooohhhh this is what I’m talking about 😜 soups, broth, noodles, spices omg it’s 3am in Australia right now and I’m salivating for this soup. Yummmmmm ❤❤❤❤
Can I ask why don’t you use the original beef stock you used to simmer the brisket in? 😘
Yuuuummm!!! This is my kind of beef noodles. Thanks for the fried garlic tip. Didn't know that's what was causing the bitterness.
This is one of my favorite home cooked meals, eaten w rice or noodles, my Cantonese grandma always threw in some carrots instead of sugar for a more golden colored hue, and naturally sweet flavor. We use to eat this with spaghetti, because back then, there wasn't a huge selection of noodles in Chinatown, even though we lived in a vibrant big city...and to this day I still prefer it w spaghettini or shanghai udon noodles. She used to sprinkle a few drops of her homemade scallion oil, a couple of drops of sesame oil, and fresh scallions over our steaming bowls. Then we would dip the chunks of beef and veggies into our own individual little dishes of soy sauce before eating. This soup reminds me of grandma always ❤, and I'm hitting 60 years old. Great memories.
Thank you Mindy so yummy and with Christmas around the corner a clay pot would be a perfect addition to any chef's kitchen
Hello Jane, Can I ask you a question?
Please make more delicious soup recipes for the cold weather. This one is fantastic
Mandy, my family switched to using Korean radish instead of Daikon. It has a similar taste and texture, but much sweeter and not as bitter. We love to use it in soups like this!
This is one of my favorite dishes to cook and eat. I suggest using Korean radish. It's very sweet and isn't bitter at all like Daikon in the U.S.
the must use radish is what Chinese call the "BIG radish" or Dai LoBok, (see the similarity to Dai kon?", it's only available in Chinese grocery stores during colder months and is sweeter than both korean and japanese radish. In soups w very little seasoning, the type of radish really matters. when I use other radishes its okay, but not authentic
This is similar to Thai noodle we add daikon and herbs in the base soup and garlic oil is a must
I’m going to add this to my recipe catalogue thanks you
Omg, I could finally order your clay pot here in germany!!! Super happy, thats my christmas gift for me! ❤😂 thanks for this great recipe!
Hope you like it!
Thank you for posting the recipe. It make following the video easier
I love Daikon, especially in Lo bak go
Great recipe. Very approachable and impressive results!
I see a lot of recipes with daikon now. I guess it's time to check the Asian market again. Looks awesome. I'll be dreaming about that tender beef brisket all night🤤. Thank you Mandy😍💞🐲
I took a break from The Tube, come back and Mandy's Apartments gone! Yum soup
I'll make this next, I made your wontons yesterday!
Mandy thank you for sharing this lovely dish. One of my favorites. Have a great day
I swear your dishes are so delicious they make my mouth water LOL
Thank you for this excellent soup video.
🤤 looks soooo good!
just discovered your channel and I'm binging, YOU'RE AMAZING!!!
That's because your daikon radish is used in low or no till farming to breakup soil compaction, we call them tillage radishes.
Another outstanding dish
It looks very delicious.
I don't know if I keep coming back for Mandy or the recipes 🤭
Have a nice day, thank you for recipe✨✨✨✨✨✨✨✨
You just have the best recipes, thank-you for sharing:)
Nice one Mandy can't wait to make this,
Amazing! Such a talented cook love your videos
I love your videos! You are teaching me so much. Question: what brand of kitchen scissors do you use? I watched an older video where you cut up a chicken with them. Does anyone know by chance?
my favorite 😊😊
Thank you for the recipe! The soup looked so freaking good :)
Thank you so much! I adore these recipes like you wouldn't believe! I was wondering if you can teach me how to make Shrimp in Garlic Sauce? I love the garlic sauce, but no one teaches how to make it! Thanks so much!
Hmmmm...yummioooyy..keep it up dear💝💝👍👍
Witaj,jestem z Polski.Mam prośbe czy możesz pochwalić się jakimiś przepisami na sosy do krewetek gotowanych na parze,smażonych lub do mięsa.Pozdrawiam z Polski.
How I wish I had a free supply of ingredients. Among other things, the cost of some ingredients is the only thing that stops me from cooking all the things I want
Do you have a cookbook??
What's its Title?
I love all your foods.
Thank you.
I must’ve missed it but I was wondering when you were going to announce that you were selling your hammered stainless steel pot and pan set and I see that it’s on your product website! I’m definitely getting it! Great recipe as usual! 🤗
This looks great.
I would think you could use any kind of stewing beef for this. Do you think so?
It looks so good, I'm going to try it soon :)
Superb. ❤
Good
Great
You go on, girl.
I wish I could make all your recipes. Maybe you can mail this one to me via FedEx overnight (:. I love your channel! Keep up the good work. Best wishes with your arthritis!
any idea how long the garlic oil can last in the fridge?
would turnip be a better substitute for daikon if you can't find it?
What’s the name or brand of the fat/oil skimmer or strainer that you used in this video
Hi, would you be so kind to send the recipe for a smashed cucumber salad? What are the ingredients? Take care! :)
what's the name of the spice bag brand and where can we buy/order it?
Hi Mandy. A picture perfect presentation !! If you could reply to this comment I have a question. My question is: What is your favorite cooking oil that you pour from the dispenser bottle into wok cooking ? Thank You Mandy...Michigan, USA
I use peanut oil for daily cooking and use soy bean or corn oil for deep frying.
Thank you for watching my videos.
@@SoupedUpRecipes Thank You Mandy.
What kind of oil do you use?
Can I use instant pot? If so, how long should I set? Thank you 🙏
Question, what if you’re allergic to fresh ginger? I’ve eaten other things with ginger and not had a reaction except fresh. Most of your meals include this so I’m disappointed. Thank uou
I wonder if either this dish was inspired by Pho or the other way around. The similarity is uncanny.
Hi everyonnnnneeeee
Which one dish mam
Pulling out the “germ” in the center of your fresh garlic will reduce its harsh after effects significantly. Less harsh taste, less indigestion, and less bad breath.
Just a fun fact; ancient Egyptian made and used fish sauce.
This is like a toned down pho.
This-ah looks-ah so-ah easy-ah. I’d-ah rather-ah spend-ah less-ah and-ah have-ah it-ah delivered-ah.
Oh, you must be able to speak perfect Chinese then!
@@SoupedUpRecipes I don’t need to.
Soaked meat in the water for a period of time may lose flavours and lots of nutrients. Hence bland
Fresh beef and bones Just blanch it with boiling water then giveit a cold rinse to make clear flavourful broth boil it slowly with lid. For 25mins then continue for 1 and half hour lid on.
سلام 🌹👍🔔👌🌹
Mm-mm
please disable the auto translated title and description;
when i read/click a german title i expect a german video -> thumbs down
PS: i really enjoy your videos (in english) for years now
Awesome love it are you married?❤❤
It was a very good recipe, I also have a cooking channel and I will be happy if you comment on my videos.
Vänta lite nu är du Svensk????
Maravilloso
Do you by any chance have a recipe for Guizhou/Guiyang style lamb rice noodles (羊肉粉) ? I've been trying to look for an English language one for ages, but can't find one.
Sounds like a good dish, yes please do this Mandy 😋
Wonderful recipe!
Looks delicious!! I love daikon in soups! The clay pot is lovely also!
I love how you get so sciency into the recipes and explain everything :). We totally need to make this!
Best cooking teacher on TH-cam. I have to appreciate the hard work and the patience all those chefs endure to make this kind of noodle soup.
You, young lady, are a treat to watch! I have been cooking for many decades and I still learned a few things that I need to try. Thank you so much!
i am DEFINITELY making this! 😍
i've tried a bunch of your recipes and they're always wonderful.
Looking super delicious 😋
Another Fantastic Recipe, Mandy. It's perfect with the cooler weather during this time of year. Happy Thanksgiving to you and yours. Gobble. Gobble. 🦃💜
Omg …learning so much about spices. Black cardamom..Bebe knew. Love you so so much …❤❤❤. You are such a sweet person !!
My parents have a family recipe of Pho, and bygolly does it taste amazing. This beef noodle dish looks just as delicious as Pho.
Thank you. This was my dad’s favourite dish whenever we went out to a noodle shop. It reminded him of his childhood in HK. He passed 7 years ago but I will think of him when I make this recipe. 🙏
Great timing Mandy, with all this cold weather hitting the US! A nice hot nourishing soup is something we can all use! Thanks for the recipe!
Hello Wendy, How are you doing today and your health?
My pregnant wife is Cantonese and when I mentioned this her eyes lit up. As the cook of our family, how can I say no to that?
Looking forward to making this! 😄
Wow! What a delicious looking soup, perfect for these colder days here in the Midwest.
I really enjoy your videos and recipe instructions/ingredients. You always give options to ingredients we may not have in our pantry or have available in our area. You also give us options in the cooking methods to use pots/utensils we already have in our cupboard. Thank you! You make your recipes so accessible. I have saved many of your recipes and plan on making several. This recipe just went to the top of my list to attempt.
I do have one question. Is there an alternative to the brisket? It's quite expensive in my area so I'm curious if there is another cut of beef I could use in this recipe.
Thank you again for sharing your recipes! Be well and may you continue to grow your channel!
😊🌻❤️
One of my first forays into Chinese cooking was a soup (or stew) made with oxtail and white radish with star anise. There were so many new ingredients to explore and taste. I loved it and have been hooked ever since!
Love from Pakistan 🇵🇰🍫
I just love your videos. I have a brisket in my freezer that this recipe has its name on
@millermdiehl same!
Thank you so much for your kind and very clear explanation for the hongkong style beef noodle soup. I was able to understand much through your video.
Süper 💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯.
I got one and I love it
You really are an amazing chef. Keep doing what you do. You're excellent at it!
I'm gonna have to try this recipe. The soup looks great! 👍🏿
Thank you dear Mandy for sharing your wonderful knowledge through videos!...So informative and, of course, so very enjoyable!
Mandy, when you go through all that trouble making the soup and beef, you need to use fresh rice noodles. In Chinese restaurants I judge the quality of the cooking by if they use fresh rice noodles or dried rice noodles in their hor fun dishes. Difference is night and day. Thanks for the recipe.
Your recipe is first class, I also have recipes that you should try.
Vietnam and Southern China are very close geographically, there is no need to be so guarded about how similarly we prepare our food :) Looks delicious, and it is a nice approach, will try it next time. Btw, the phở version you are familiar with is probably Southern style, served in a shallow bowl, which is often found overseas. The more original/popular variety in Vietnam is the Northern style, which has no sugar, no herbs, and no bean sprout, it has only clear broth with a lot of onion greens, served in a deep bowl with a completely different flavour profile
she is making a DISTINCTION and not being guarded. you need to stop being so sensitive.
@@fionarofl oh thank you, the same to you
@@HoangPham-oc8pk you were clearly triggered by her references to Vietnamese and even thai cuisine.
@@fionarofl yes you are 100% correct and perfect, I am very sorry
The captions and fact boxes are very helpful.