Beef noodle soup

Beef noodle soupis anoodle soupmade ofstewedorbraisedbeef, beefbroth,vegetablesandnoodles. It exists in various forms throughoutEastandSoutheast Asia.
One of the oldest beef noodle soups is theLanzhou niuroumian(蘭州牛肉麵) or Lanzhou beef noodle soup which was created by theHui peopleof northwest China during theTang dynasty.There are numerous beef noodle soups available in China with a higher variety in thewestthan the east.
Another common variety is thered-braisedbeef noodle soup(紅燒牛肉麵) fromTaiwan, which was first created bySichuaneseKuomintangveterans;it is commonly known as Taiwanese beef noodle soup in English.
Other beef noodle soup varietals includePhofromVietnam.
Lanzhou beef noodlesare the version most commonly seen inmainland China, and are a Chinese Muslim style of beef noodle, also known as clear-broth orconsommé-stewed beef noodle (清燉牛肉麵). They often usehalal(orqingzhen) meat and contain nosoy sauce, resulting in a lighter taste that may be flavoured by salt and herbs. Local lore attributes their creation to Ma Baozi, a Hui Chinese man from Lanzhou.InLanzhou, capital ofGansu, Lanzhou beef lamian (蘭州牛肉拉麵) is usually served with clear soup and one hand-pulledlamiannoodle per bowl. In halal restaurants, only quality local beef from theSouthern Yellow cattle(Chinese:黃牛;lit.'yellow cattle') prepared by the local halal butcher is used for the beef noodle.Chinese radish and specially cooked spicy oil are also indispensable partners to Lanzhou beef noodles.  These ingredients are known as "One Clear, Two White, Three Red, Four Green, Five Yellow" (Chinese:一清、二白、三紅、四綠、五黃;pinyin:Yī qīng, èr bái, sān hóng, sì lǜ, wǔ huáng), referring to clear soup, white radish, red chili oil, green leek and yellow noodles respectively. In overseas Chinese communities in North America, this food can be found in Chinese restaurants. InMainland China, a large bowl of it is often taken as a wholemealwith or without any side dish.
Taiwanese beef noodle soup is a noodle soup dish originating from Taiwan. It is sometimes referred to as "Sichuan beef noodle soup" (四川牛肉麵), especially in Taiwan.This usage can create confusion, asSichuanhas its own versions of beef noodle soupswhich may be sold at Sichuanese restaurants under the same name.The beef is often stewed with the broth and simmered, sometimes for hours. Chefs also let the stock simmer for long periods with bone marrow; some vendors can cook the beef stock for over 24 hours. InTaiwan, beef noodle vendors may also have optional, often cold side dishes, such as braised dried tofu, seaweed or pork intestine. Beef noodles are often served withsuan cai(Chinese sauerkraut) on top, green onion and sometimes other vegetables in the soup as well.
In Thailand,kuaitiao nuea pueayis a similar dish of braised beef served with rice noodles.
In Vietnam,Phois a Vietnamese noodle soup that contains broth, rice noodles called bánh phở, herbs and meat, primarily made with either beef (phở bò) or chicken (phở gà).Bò khois a beef stew sometimes served with noodles (or bread as an alternative).  In Philippines,Beef Mamiis very popular and can also be combined withPares.
Yaka meinis a type of beef noodle soup commonly found in Chinese restaurants inNew Orleans. It consists of stewed beef, spaghetti noodles, hard-boiled egg and chopped green onions, withCajunseasoning, chili powder orOld Bay-brand seasoning.