Tag / beef-noodle
The most famous Vietnamese dish outside Vietnam is of course, the Vietnamese beef noodle, or pho (pronounce as “fe-eh”). This is likely the first dish most people think about when it comes to Vietnamese food, and for good reasons – it is accessible, delicious, and uses ingredients familiar with most other cuisines.
Pho Cao Van, at District 1, Ho Chi Minh City
There are in fact, two slightly different types of pho, one originated from Saigon/HCMC, and another from the Hanoi, a distance of over 1100 KM away. While both soup stock utilizes beef & beef bone as a major component, the Southern version also incorporate a stronger presence of aroma from fish sauce. In a way, pho from HCMC is the one you usually get, especially outside Vietnam.
the traditional way is to give you way too much vege
Pho Cao Van at Mac Dinh Chi road, however, is one of the few places that serves traditional Northern style pho at Saigon. At 40,000 VND and above per bowl, it is certainly one of the more expensive pho options out there, but also one of the more “authentic” versions there is.
squeeze the lemon, and dip those tendon in the chili sauce
I ordered a bowl with nothing but beef tendon (partly due to my failure in Vietnamese sign language, but no regrets), accompanied by a huge portion of fresh vegetable in which there is no way you can actually finish. The soup was light yet full of flavor from boiling beef bone over long hours. The tendon, melt in your mouth. It was absolutely lovely and not hard to see why this particular shop gets a steady stream of customers despite being rather shabby in appearance and yet charges a slight premium over others.
If you’re at Ho Chi Minh City, or anywhere else in Vietnam, you can’t go wrong with a bowl of pho, whichever versions it may be.
Phở Cao Vân
25 Mạc Đĩnh Chi,
District 1, Ho Chi Minh, Vietnam
GPS: 10.784681, 106.699296
Hours: 6 am to 10:30 pm
A user commented that ever since I moved to Shah Alam, there’s been an influx of Shah Alam & Klang food entries with very few on PJ/KL, so here’s one that I thought is quite timely – the HK style Yung Kee Beef Noodle at Restoran Kwai Hup, Pudu.
Yung Kee Beef Noodle at Restoran Kwai Hup
This is certainly not a new establishment, but one of the really popular hawker eateries that I found out only recently via one of my colleagues.
A bit of research revealed that the proprietor spent quite a large chunk of his life in HK and brought the recipe back to Malaysia. The result is a version of beef noodle that is just slightly different from what we are used too. The broth is a little closer to the tangkak version, while the meat and innards are “fall off the bone” soft.
the default mixed beef (牛扎) with soup
Quite a few versions of beef noodle is available here.
Standard “ngau lam” style starts at RM 8 and comes with meat, brisket, and beef balls. Portion of beef is rather generous, and the melt in your mouth texture is really hard to beat. This place is becoming one of my favorites right after the first try, and I’ve returned for a few other visits since.
you can order just tendon, soft and tender tendon
If you’re like me who loves really tender beef tendon, you’re in luck. RM 12 gets you a bowl of beef noodle with nothing but tendon cut in scallop size. Heaven on earth is what this is about, I had this on my first visit and will dream about the beef tendon every now and then.
there’s also “American Fat Beef”, striploin I suppose
If you want to get a bit more fancy, they have a RM 25 portion of “American Fat Beef 美国肥肉”, or striploin for your enjoyment. We tried this last weekend and thought while it was good, the striploin doesn’t separate itself as a much more superior product than their regular beef/innards, which was already very very good.
Additionally, I’ve read that they have Angus beef every now and then (especially on weekends) if you want to indulge yourself further more. Feel free to ask for recommendations.
For me though, I’ll be back for their regular “ngau lam” with extra tendons pretty often from now on, I suspect.
Yung Kee Beef Noodle
Restoran Kwai Hup
24, Jalan Kancil, Off Jalan Landak
55100 Pudu, Kuala Lumpur
GPS: 3.136191, 101.712989
Tel: 012-215 8009
Hours: 8 am to 2-3 pm
Tiffin’s by Chef Korn is a little restaurant located at the Mezzanine floor of North Court at Mid Valley, which is rather hidden from plain view unless you purposely walk up to the newish hidden area of the mall a level above the GSC cinemas (but at opposite end).
The restaurant is an offshoot of Erawan, considered as one of the best Thai restaurants in town by many (I haven’t had to opportunity to try it out myself yet), to be a more accessible outlet to the general public by the same Chef Korn Yodsuk.
The menu consists of mostly Thai street food offerings, but with higher grade ingredients and sometimes a bit of a unique twist. The restaurant does serve pork and is definitely not halal.
beef ball noodles with Thai iced tea
For our impromptu lunch for two, I ordered the stew pork knuckle rice (RM 19.80) while Haze had the beef ball noodle (RM 25.80). We also ordered the grilled pork neck for sharing (RM 23.80).
The grilled pork neck is served with homemade sauce and glutinous rice, and I reckon it’ll be a fantastic dish to go with beer or wine, and if you really finish up the glutinous rice, it could probably make it as a standalone meal as well. We really liked it.
Stew pork knuckle stayed true to the street cred that it should have, except for the portion being larger than what you’d find by the roadside in Bangkok. There’s also preserved vegetable, kailan, and egg with the pork.
stew pork knuckle rice & grilled pork neck
The beef ball noodle includes Australian tender shin meat, poach beef, and beef balls in a homemade recipe broth by Chef Korn. It was certainly different from your run-off-the-mill beef noodle, but one that perhaps take a while to fully appreciate.
The prices at Chef Korn is on the higher side compared to the likes of Go Thai and other such Thai Street food restaurants, but the quality of you get in return does make it a fair exchange.
If you’re up for some non-halal Thai food, this would be one of the places to check out.
Other dishes found here includes tomyam noodle, pork noodle, green curry, pineapple fried rice, and more.
Tiffin by Chef Korn
T068 & T069, 3rd Floor,
Mezzanine (North Court)
Lingkaran Syed Putra,
Mid Valley City, 58000 Kuala Lumpur
GPS: 3.118675, 101.676085
Tel: 03-5501 7368
Shin Kee beef noodle at Pudu is one of those stalls that has been around for a long time that I’m pretty sure the surrounding area has seen more changes than inside the small restaurant itself over the years.
Shin Kee beef noodle near Petaling Street
After all, the only significant difference Shin Kee is now compared to years ago is the addition of air conditioning & a slight extension to seating areas, which is welcomed by customers for sure.
The selection here is quite simple – dry/wet with several types of noodle to choose from, including yellow noodle, mihun, kuih teow, and the all important “lou she fun”.
minced meat, tripe, beef balls, simple affair really
For lunch, I picked the dry version of lou she fun which comes with a side of beef balls, tripe, and some sliced beef. The clear soup is surprisingly flavorful despite its look, and the beef ball springy and rather tasty. Blending the minced meat to the noodle gives it a more complex and character which I really enjoyed as well. The only thing missing here is the availability of extra beef tendon, really.
Ahfa having that “give me my food now” moment
In addition to the “mixed” beef noodle that we had, you can also opt for only beef balls or beef slices as well. A normal portion goes for RM 7, while “extra” goes for RM 9. I recommend spending those extra RM 2 everytime.
Shin Kee beef noodles
7A, Jalan Tun Tan Cheng Lock,
City Centre, 50000 Kuala Lumpur
GPS: 3.145037, 101.696815
Tel: 012-673 7318
After writing about the beef noodle at the corner kopitiam at Taman Berkeley, I had a few readers who mentioned that they prefer “the other beef noodle place”, so here it is – I gave Cheong Kee Beef Noodle Restaurant a try.
Cheong Kee beef noodle Taman Berkeley
Cheong Kee is located at the same row with Fatty Meehun kuih & Mo Sang Kor bak kut teh, with basic table & chair and zero decoration. The most important item in the menu would be the beef noodle, but they do offer a few other popular hawker dishes such as char kuih teow, pan mee, and so on.
dry version with mixed beef soup on the side
Traditionally the beef noodle is soupy, but I opted for the dry version on my first visit. The minced meat on top of the noodle (or kuih teow/meehun etc) came with a bit of salted vegetable which gave it a distinct taste (Tangkak style). The beef balls, tripes, and other ingredients in the soup were pretty good too.
I enjoyed the normal chili paste, but if you’re a fan of chili paste, you can also ask for a special spicy version as well.
Cheong Kee is definitely worth visiting, and I’ll probably head there again soon.
Cheong Kee Beef Noodle
45, Leboh Bangau,
Taman Berkeley, 41150 Klang, Selangor
GPS: 3.058252, 101.463231
Tel: 016-246 6690