Beef Noodle Soup
There is an amazing soup in Taiwan—definitely a new favorite of mine. Tender beef offal, a rich, slow-simmered broth, various peppers, and cilantro combine to create a flavor that lingers with you all day long.
In Europe, this soup has become a trendy Asian dish. It is served in stylish Chinese restaurants, yet few people know how it is prepared in its homeland: Taipei, Taiwan.
In reality, this soup is a working-class staple in Taiwan. To my mind, the best version is found in small street-side eateries with red chairs. They don’t have full kitchens—just a small cart where aromatic broth simmers all day. Sliced meat and offal sit in ordinary plastic bags. No one talks about hygiene standards here; the best insurance against any "street food surprises" is the potent chili pepper, added with a generous hand. These places are cash-only. The atmosphere is reminiscent of a Wong Kar-wai film, and the Taiwanese locals themselves have a wonderfully colorful, distinctive vibe.