The Taiwanese Kitchen – 牛肉麵 Red Braised Beef Noodle Soup

Beef Noodle Soup is so popular in Taiwan it has become a national dish. It’s a melting pot of culinary influences in Taiwan – spicy fermented broad bean paste from China’s Sichuan province, wheat noodles from northern China, and the practice of raising beef for consumption from the Japanese.In this hands on class, Chef Tiffany Ran will detail the history of this dish and introduce two main versions, the spicy red braise and the clear broth. Together, we’ll set up a beef noodle soup bar so you can try the noodles with different broths, different cuts of beef, and assorted garnishes.

While the beef is cooking, you’ll also learn to make Taiwanese marinated cucumbers, a popular cold dish often enjoyed alongside beef noodle soup. Chef Tiffany will also share some time-saving tips for preparing the beef and introduce some wacky, creative versions of the beef noodle soup that has since become all the rage in Taiwan.

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