Secret to our Easy Chili Beef Noodle Soup

We live in Kota Kinabalu Sabah Malaysia

In our city beef noodles are locally known as Ngiuchap. Tourist are advise to not leave the city without tasting the delicious beef noodle of Sabah. 

It is like visiting Italy and you did not eat a single pizza. You cannot leave without tasting pizza in Italy right?

There are many type and variation of cooking Ngiuchap and choosing the best Ngiuchap restaurant in town is not easy.

Each Ngiuchap vendors has their own secret recipe and claimed to be the best. Each vendor also has their own fans who will die claiming that restaurant has the BEST Ngiuchap in town.

I remembered eating Ngiu Chap from my childhood days that was so tasty it left a mark and I have never forgotten it. I always wondered what it was that made his Ngiu Chap so tasty.

After tasting Franc is Vietnamese Poh made from scratch a week ago, it finally dawn on me that the soup from my childhood memory must have been using the Vietnamese Poh recipe. Click this link if you want to watch it. 

But it needed something else because I remember clearly the soup has this distinct yellow oil which could only come from tumeric.

Our version of Hakka Ngiuchap recipe are as follows :-

1 stick Cinnamon

2 Star Anise

5 Cardamom

1 tsp Coriander

3 Cloves

1 tsp Fennel seeds

1 tsp Black Pepper seeds

In a pan toast the spices for 2 minutes until you can smell the fragrants

In a soup pot pour 2 tablespoon oil. Then pan fry 

1 Onion

2 Shallots

10g Ginger

5 Garlic

Fry until brown all over. This process will give color to the broth.

Next pour in 500ml water. Mix in the toasted spices.  And do not forget the secret ingredient Tumeric. One cube of beef bouillion for the MSG factor. Stir all the ingredients.

Next step is to add in the sauce.

2 tbsp of light soy sauce

1 tbsp of chinese wine

1 tsp of Pepper

1/2 tbsp of sugar. 

Place your beef brisket and let the soup simmer until the beef is tender. Remember to scoop out the scum that will be oozing out from the beef. If you want a clearer broth then watch our vietnamese Poh video on how we preboil rinse and reboil the beef.

Remove the tender beef brisket then sieved the soup through a colander.

Now it is time to assemble our ngiu chap

We start by putting a portion of blanche rice noodles to a bowl. Here comes our SECRET...our homemade garlic chili oil to make this into a chili beef noodle soup. So easy right? 

Pour in our easy beef soup into our chili noodle.

Mix mix mix then WALLaaaa... 

Place some green vege, sliced beef brisket, homemade meatball, blanched fresh sliced beef and this delicious easy chili beef noodle soup is ready to be served.