Delicious dish, and filling. I made a homemade stock following the CL recipe for
Hanoi Beef and Rice Noodle Soup, which is fantastic. I used all stock and no water, otherwise made no changes except crushed red pepper. Great for a cold night.
I did not care for this recipe. The flavors go together well but there is too much of all of them and I'm a person who like bold flavor. 1/3 cup rice vinegar made the broth too tart. 1/3 cup soy sauce made it too salty. The brown sugar made it too sweet. To combat all of that I added a teaspoon of garlic-chili paste and then it was too spicy. I ended up removing one cup of broth and replacing it with plain water. But I kept cooking the broth so the spices would mingle correctly and as a result the veggies and noodles were mushy. Probably won't make again. :(
This is a good recipe but a little too vinegary for my husband and me. When I make it again (which I definitely will) I will use less rice vinegar and more beef broth and soy sauce. I will also use sesame oil for browning the meat.
surprisingly good! love the cinnamon and ginger. i used a lot of my leftovers in this soup, such as portabella mushrooms. i didn't serve anything with the dish, tho. i will make this dish again and i will probably serve some fresh baked bread.
Per previous reviews, I added extra garlic, ginger, bok choy, and carrots. The flavors really meshed well together. I used soba noodles, because that's what I had on hand, and they worked great with the flavors! Make sure you slice the bok choy thin- otherwise it's hard to eat. I'll make this again.
My husband loved this recipe, and I thought it was pretty good. I followed the previous suggestions on the broth/water ratio, and next time will double the garlic and ginger, also. I also think I'll use dark soy sauce for half the soy sauce next time. As mentioned, the house does smell fantastic while it's cooking, and it's a pretty fast recipe for a braise. I served it with vegetable dumplings filled with bok choy, red pepper, and bamboo shoots.
The sauce in this recipe is heaven! I also take the broth to a full cup and the water down 1/4 cup, and I usually skip the carrots and increase the bok choy by a cup or two - just eye it to see if it's enough for you. I add a pack of lo mein noodles when I add the boy choy and let it simmer until they are soft and soaking up the broth. This is best for a weekend, or an evening when my husband is working late since it has to simmer so long, but it's become one of our favorites.
This was very good and easy to make. After browning the meat, I put everything except the carrots and bok choy into the slow cooker on low for 6 hours. Then I transferred it to a pot, added carrots and bok choy and brought it to a simmer for about 10 minutes. I served over rice noodles. My whole family enjoyed, even picky son.
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