I love this soup so much, as it reminds me of my childhood. My mom used to make this during the winter, and it was always so comforting. Wide rice noodles in spiced beef brisket broth, topped with tender chunks of meat, greens, and fresh herbs. This is ho fun soup, a Cantonese comfort dish where the noodles soak up a broth that’s been simmered with star anise, cinnamon, Sichuan peppercorn, and other warming spices. The beef brisket cooks low and slow until it’s soft enough to pull apart, and the broth becomes rich and aromatic.
Ho fun noodles are flat, wide rice noodles popular in Southern China, especially Guangdong province. Fresh ones are best if you can find them at an Asian market, but dried noodles work once they’re soaked until soft. The noodles get a quick blanch in boiling water before going into the bowl, then everything gets covered with hot broth.
The key is the spiced beef base. Blanching the brisket first removes impurities, then the meat gets fried with ginger, garlic, and green onions before simmering with a bundle of spices wrapped in gauze. The result is a clear, flavorful broth that doesn’t need much else.
Delicious, and nostalgic.
How to Make Beef Ho Fun Rice Noodle Soup
Prepare the Spice Bundle
Soak the spices in clean water for about 10 minutes.
Wrap them in a piece of gauze and tie securely with string or a gauze strip. This keeps the spices contained and prevents them from floating in the soup.
Blanch the Beef
Bring a large pot of water to a boil. Add the beef brisket chunks and cook for 2-3 minutes. Remove the beef and rinse under running water to clean off any impurities. Drain well.
Build the Broth
Heat 2 tablespoons of cooking oil in a large pot over low heat. Add the garlic, ginger, and white parts of the green onions. Fry for 1-2 minutes until aromatic.
Add the blanched beef brisket and fry for 3-4 minutes until fragrant. Add the light soy sauce and continue frying for 1-2 minutes.
Pour in enough water to cover the beef by several inches (3-4 liters). Add the spice bundle to the pot.
Cook the Beef
For stovetop: Simmer for 2 hours or until the beef brisket is tender and soft. Add slightly more water (about ½ liter extra) to account for evaporation.
For pressure cooker: Cook on high pressure for 30 minutes, then release pressure naturally.
Season with salt to taste before assembling the bowls.
Prepare the Noodles and Greens
Bring a separate pot of water to a boil. Blanch the ho fun noodles for 30-40 seconds until heated through. Blanch the leafy greens in the same water for about 1 minute.
Transfer the noodles and greens to serving bowls.
Assemble and Serve
Top each bowl of noodles with beef brisket chunks, chopped green onion tops, and fresh coriander.
Ladle the hot beef broth over everything until the noodles are covered. Serve immediately.
Recipe Notes
Fresh ho fun noodles are sold in Asian markets, usually in the refrigerated section. Look for both narrow and wide versions. Either works for soup.
If using dried rice noodles, soak them in warm water for 30-40 minutes until soft before blanching.
Blanching the beef first is essential. It removes impurities and keeps the broth clear.
The spice bundle should be tied tightly so the spices don’t escape into the soup.
If you can’t find all the spices, star anise, cinnamon, and Sichuan peppercorn are the most important ones for flavor.
A pressure cooker saves significant time. If using one, you won’t need as much water since there’s less evaporation.
The broth can be made a day ahead and reheated. Store the beef in the broth to keep it moist.
Traditional toppings include shredded white radish salad on the side for crunch and acidity.
Bok choy, gai lan, or lettuce all work for the leafy greens.
The soup is best served immediately while the noodles are hot and haven’t absorbed too much broth.
Beef Ho Fun Rice Noodle Soup
Total Time: 3 hours 20 minutes
Yield: Serves 4-6 1x
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Description
Wide rice noodles in spiced beef brisket broth with star anise, cinnamon, and Sichuan peppercorn. A Cantonese comfort soup that’s warming, aromatic, and deeply satisfying.
Ingredients
Units
For the Soup
- 1 pound beef brisket, cut into medium chunks
- 2 tablespoons cooking oil
- 3 green onions, whites and green parts chopped separately
- 1 thumb-sized piece ginger, sliced
- 2 garlic cloves, sliced
- 2 tablespoons light soy sauce
- 3–4 liters clean water
- Pinch of salt
- 500g fresh ho fun noodles (or 300g dried noodles, pre-soaked until soft)
- 1 head leafy greens (bok choy or lettuce)
- Fresh coriander, chopped for topping
For the Spice Bundle
- 2–3 star anise
- 1 bay leaf
- 1 teaspoon cloves
- 1 bark cinnamon
- 1/4 teaspoon Sichuan peppercorn
- 1/4 teaspoon fennel seeds
- 1 nutmeg
- 1 cardamom
Instructions
Soak the spices in clean water for about 10 minutes. Wrap them in a piece of gauze and tie securely with string or a gauze strip. This keeps the spices contained and prevents them from floating in the soup.
Blanch the Beef
Bring a large pot of water to a boil. Add the beef brisket chunks and cook for 2-3 minutes. Remove the beef and rinse under running water to clean off any impurities. Drain well.
Build the Broth
Heat 2 tablespoons of cooking oil in a large pot over low heat. Add the garlic, ginger, and white parts of the green onions. Fry for 1-2 minutes until aromatic.
Add the blanched beef brisket and fry for 3-4 minutes until fragrant. Add the light soy sauce and continue frying for 1-2 minutes.
Pour in enough water to cover the beef by several inches (3-4 liters). Add the spice bundle to the pot.
Cook the Beef
For stovetop: Simmer for 2 hours or until the beef brisket is tender and soft. Add slightly more water (about ½ liter extra) to account for evaporation.
For pressure cooker: Cook on high pressure for 30 minutes, then release pressure naturally.
Season with salt to taste before assembling the bowls.
Prepare the Noodles and Greens
Bring a separate pot of water to a boil. Blanch the ho fun noodles for 30-40 seconds until heated through. Blanch the leafy greens in the same water for about 1 minute. Transfer the noodles and greens to serving bowls.
Assemble and Serve
Top each bowl of noodles with beef brisket chunks, chopped green onion tops, and fresh coriander. Ladle the hot beef broth over everything until the noodles are covered. Serve immediately.
Notes
Fresh ho fun noodles are sold in Asian markets, usually in the refrigerated section. Look for both narrow and wide versions. Either works for soup.
If using dried rice noodles, soak them in warm water for 30-40 minutes until soft before blanching.
Blanching the beef first is essential. It removes impurities and keeps the broth clear.
The spice bundle should be tied tightly so the spices don’t escape into the soup.
If you can’t find all the spices, star anise, cinnamon, and Sichuan peppercorn are the most important ones for flavor.
A pressure cooker saves significant time. If using one, you won’t need as much water since there’s less evaporation.
The broth can be made a day ahead and reheated. Store the beef in the broth to keep it moist.
Traditional toppings include shredded white radish salad on the side for crunch and acidity.
Bok choy, gai lan, or lettuce all work for the leafy greens.
The soup is best served immediately while the noodles are hot and haven’t absorbed too much broth.
- Prep Time: 20 min
- Cook Time: 180 min
Category: Main Course
Method: Simmering
Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 480
If you liked this, you are going to love these favorite Chinese recipes:
Char Siu: Perfect Cantonese BBQ Pork Belly
See Yao Gai: Cantonese Soy Sauce Chicken
Cold Spicy Szechuan Noodles
Chinese Xinjiang Chilli Lamb Skewers
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