Clear Broth Beef Brisket Hor Fun清湯腩河
A comforting Cantonese classic featuring tender beef brisket simmered in a clear, aromatic broth, served over smooth hor fun rice noodles.
01Ingredients
- 1kg Beef Brisket
- 500g Daikon Radish, peeled and cut into chunks
- 50g Ginger, sliced
- 3 stalks Spring Onions, cut into sections
- 30g Rock Sugar
- 2 tbsp Soy Sauce
- 1 tsp White Pepper
- 2 pieces Star Anise
- 1 piece Dried Tangerine Peel
- 2.5 L Water
- 600g Fresh Hor Fun Noodles
- Fresh Coriander, for garnish
- Salt, to taste
- 1 tbsp Cooking Oil
Nutrition (per serving)520kcal
- Protein42.5g
- Carbs48g
- Fat14.5g
Fiber 2 gSodium 680 mg
02Steps
- Wash the beef brisket and cut it into large chunks. Blanch the beef brisket in boiling water for 5 minutes to remove impurities. Drain and rinse thoroughly under cold water.
- Heat cooking oil in a large pot. Add sliced ginger and spring onion sections, sauté until fragrant.
- Add the blanched beef brisket, daikon radish chunks, star anise, dried tangerine peel, rock sugar, soy sauce, and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef brisket is very tender. Season with salt and white pepper to taste.
- While the brisket is simmering, blanch the fresh hor fun noodles quickly in boiling water until just soft. Drain well.
- Divide the blanched hor fun into serving bowls. Ladle generous portions of tender beef brisket, daikon, and clear broth over the noodles. Garnish with fresh coriander. Serve hot.
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