PURCHASE A CLAYPOT - https://geni.us/soupeduprecipesclaypot BROWSE MY KITCHENWARE - https://linkpop.com/soupeduprecipes SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes PRINTABLE RECIPE - https://soupeduprecipes.com/cantonese-braised-beef-noodle-soup/This classic Cantonese beef noodle is dedicated to the clean broth and purest beef flavor. The broth got a light sweet aftertaste from the daikon radish and the Gan Cao slices. The daikon radish also has a mildly peppery taste, making the beef flavor stand out even more. Even though it looks like Vietnamese pho, they are different. The Vietnamese pho broth is much sweeter; the sweetness comes from the onion and maybe some sugar. It usually serves with lime, basil, chilies, and bean sprouts, while Chinese ho fun is only topped with diced scallions, garlic oil, and maybe some pickles.INGREDIENTSBraised the Beef2 lbs of beef Brisket1.5 lbs of beef bones1/2 of a cinnamon stick (Amazon Link - https://geni.us/cinamon-sticks-8oz)1 star anise (Amazon Link - https://geni.us/star-anise)2 bay leaves (Amazon Link - https://geni.us/bay-leaves)2 cloves (Amazon Link - https://geni.us/dried-cloves)1/2 a black cardamom (Amazon Link - https://geni.us/black-cardamom)1 piece of tangerine peel2 pieces of Gancao, optional (Amazon Link - https://geni.us/gancao-licorice-root)4 cloves of garlic cloves peeled5 slices of ginger2 scallions2.5 liters of waterMake the Garlic Oil1/4 cup of minced garlic1/4 cup of oilOthers2.5 lbs of daikon radish3-4 servings of Ho Fun noodles (Amazon Link - https://geni.us/ho-fun-noodles)Diced scallions as garnish