Hong Kong Beef Brisket Noodle Soup (Ngau Nam Mein)
Soft braised brisket and spiced broth over springy egg noodles, a Cantonese teahouse favourite made easy at home.
Made with Pho broth. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr
- LevelMedium
- Costabout £5.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the brisket in a pan, cover with cold water and bring to the boil. Boil for 5 minutes, drain and rinse off the scum.
5 min - 2
Return the brisket to the pan. Add your ready made pho broth (see the base recipe), 500 ml water, the garlic, ginger, soy sauce, rice wine and sugar.
- 3
Bring to a bare simmer, cover and cook very gently for 2 hours.
120 min - 4
Add the mooli and simmer for 30 minutes more, until the brisket is very tender and the radish is soft.
30 min - 5
Lift out the brisket, rest for 10 minutes and slice against the grain. Keep the broth hot.
- 6
Boil the noodles and choy sum in a separate pan for 3 minutes until tender, drain and divide between bowls. Top with brisket, radish and ladle over the hot broth. Scatter with spring onions.
3 min
Tips
- Cook the noodles in a separate pan of water. Cooking them in the broth clouds it with starch.
- Brisket is done when a knife slides in with no resistance. If it is firm, simmer for 30 minutes more.
- Add a spoonful of chilli oil at the table for heat.
- Ordinary soy sauce and egg noodles contain wheat and egg, so this version is not gluten free or egg free.
Storing and freezing
Cool within 90 minutes and keep the brisket and broth in the fridge for up to 3 days, or freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Which cut is best for this soup?
Beef brisket or flank gives the classic soft, gelatinous texture. Shin also works, but needs a little more time.
Can I make it gluten free?
Yes. Use gluten free tamari instead of soy sauce, dry sherry instead of Shaoxing wine and rice noodles instead of egg noodles. Then it is also egg free.
Can I make it in a pressure cooker?
Yes. After blanching, cook the brisket and broth under pressure for 50 minutes, release, add the mooli and simmer for 15 minutes.
More made with pho broth
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.