Cantonese Beef Brisket Noodles
牛腩面
Hong Kong comfort food — melt-in-your-mouth braised beef brisket over chewy noodles in a rich, dark broth. The ultimate noodle shop classic.
📋 Ingredients
What Is Cantonese Beef Brisket Noodles?
💡 Ingredient Notes: Cantonese Beef Brisket Noodles (牛腩面, niú nǎn miàn) is Hong Kong's most beloved comfort food — tender, melt-in-your-mouth beef brisket braised in a rich, dark spiced broth, served over chewy wheat noodles. Every Hong Kong noodle shop has their own version, simmering brisket for hours until it falls apart. The broth is infused with star anise, cinnamon, and chu hou paste (a Cantonese soybean paste). Eaten for lunch or late-night supper, it's the dish Hong Kongers crave when homesick.
Ingredients You'll Need
The Beef
- 800g beef brisket, cut into large chunks
- 2 tbsp cooking oil
Aromatics & Spices
- 1 onion, quartered
- 6 cloves garlic
- 1 thumb ginger, sliced
- 3 star anise
- 1 cinnamon stick
- 2 tbsp chu hou paste (or hoisin + doubanjiang)
Braising Liquid
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp cooking wine
- 2 tsp sugar
- 6 cups water or beef stock
To Serve
- 400g fresh wheat noodles
- Bok choy, blanched
- Chopped scallions
📝 Instructions
Blanch and sear
Blanch the brisket in boiling water for 5 minutes. Drain. Heat oil in a heavy pot and sear the brisket until browned on all sides.
Braise
Add onion, garlic, ginger, star anise, cinnamon, and chu hou paste. Stir-fry 2 minutes. Add both soy sauces, cooking wine, sugar, and water. Bring to a boil, then reduce to a simmer.
Slow cook
Cover and simmer for 2-2.5 hours until the brisket is fork-tender and falling apart. The broth should reduce and become rich and dark. Skim excess fat.
Assemble bowls
Cook noodles according to package directions. Blanch bok choy. In each bowl: noodles, several pieces of brisket, bok choy. Ladle hot broth over. Top with scallions. Serve immediately.
💡 Pro Tips
- 💡Use beef brisket with connective tissue — it breaks down into gelatin, giving the broth body. Lean beef won't work.
- 💡Chu hou paste (柱侯酱) is the Cantonese secret — find it at Asian markets. Substitute with hoisin + a little doubanjiang.
- 💡The broth gets better the next day — make it ahead and refrigerate overnight.
📊 Nutrition Facts
❓ Frequently Asked Questions
Can I use a pressure cooker? Yes — 50-60 minutes on high pressure with natural release. Saves 1.5 hours. The broth develops slightly less depth but still excellent.
