Chinese people, especially more traditional ones, are very particular with soup. My dad used to be one of those people, but he’s mellowed out a lot. Before, he used to demand that my mom boil him soup daily. Sometimes, if my mom made a big enough pot, we’d have leftover soup from the night before, but when we did, my dad would grumble. He’s less crotchety now, even though he’s older. You’d think he’d become more particular while growing older, but instead he’s definitely more relaxed.
Posts in: noodles and stews
Back in the days when I didn’t eat beef, I always coveted bowls of beef pho. The smell of the steaming sweet beef broth would drive me crazy. At the time, not a lot of the pho noodle houses offered chicken pho, but when they did, I would order it.
I love wontons! Seeing those little happy clouds of pork and shrimp goodness floating way in savoury broth always puts a smile on my face. It wasn’t always so, though. During my picky, non-eating childhood, I didn’t like meat and the things I did eat I did in strange ways. With wonton, I would use my spoon to methodically cut off all the wonton skins. Then I would eat them and leave the meat behind, making my mom unbelievably mad.
Dan dan, or tan tan noodles are one of those dishes that have evolved and changed so much from the original that each and every recipe can claim to be authentic, but none really are. Traditionally dan dan noodles are Sichuan noodle dish with spicy, red chili oil soup, ground pork, preserved vegetables and green onions. They’re hot, spicy and definitely delicious.
I was scouring the web looking for David Chang recipes, when I came across his version of chap chae. Chap chae, or japchae, is standard Korean fare: cellophane sweet potato noodles stir-fried with vegetables and sometimes meat. It’s seasoned with soy sauce and sesame oil and served hot or room temperature.