"Noodle Soup with Veal" - 牛肉 麵
Noodle soup with veal (Chinese simplified: 牛肉 面, traditional Chinese: 牛肉 麵, pinyin: niúrò miàn) is a typical Chinese and Taiwanese noodle soup, consisting of beef broth and pieces of meat from veal. There are variants of this soup in some countries of Southeast Asia as well as in India. It was created by the ethnic group Hui (Chinese-Muslim) during the Tang dynasty in China. In Western countries it is served as a simple soup that accompanies other dishes, while in China it is often found as a single dish.
In Chinese, "牛肉 麵" literally means "cow-meat-noodle". If you ask for "牛肉 湯麵" or what is the same "beef-beef-soup-noodles" in a restaurant in Taiwan or China, you could see served a cheap noodle bowl in which there would be only broth but no piece of meat. Because meat has been gradually more affordable for the middle classes, today most restaurants do not include this "just-broth" variant. If you ask for a "牛肉 湯" or "beef-beef-soup" you would serve a more expensive bowl that includes some pieces of beef, but no noodles. A very common version in Vietnam is the soup called Pho. characteristics
The meats used to make this soup are those parts of the cattle that have tendons, such as the parts of the rib, the parts close to the tail, and so on. With the bones the broth is made which will support the soup. It is usually done cooking some species such as: bay leaves, star anise, and ginger, to give a little saltiness is usually added soy sauce as well as some spicy sauce to give flavor. Before serving, usually pick a spring onion and pour it over the bowls.
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