Beef Brisket and Daikon Noodle Soup

Beef brisket noodles is the soup that warms old Hong Kong, served in dai pai dong stalls from morning until night. Beef brisket is simmered for hours with daikon, ginger, star anise, and soy until it is almost sweet, and the daikon soaks up the broth like a sponge. It is a slow soup, the kind that rewards patience and tastes even better the next day. Skim the broth as it simmers to keep it clear.

Tender brisket and daikon that melts

The broth is deep and gently spiced, with the star anise and soy giving it a rounded savor, while the daikon turns translucent and silky. The brisket should be just shy of falling apart, and the noodles springy to balance all that softness. Ladle it over cooked noodles, add a spoon of chili oil if you like heat, and let the bowl do its work. Garnish with extra scallions and a spoonful of pickled chilies if you keep them in the fridge.

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This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

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