Chef Hou's Beef Noodle Soup

Last night I had the honor of dining with Ambassador Jason C. Yuan over Spring Rolls, Seasoned Pickles, Sauteed Minced Beef and Caramel & Strawberry Mousse Cake.  The real reason we were all gathered at the Twin Oaks Estate on this Thursday night was to taste Chef Hou Chun-sheng’s winning recipe which was featured at the 2011 Taipei International Beef Noodle Soup Festival.  Chef Hou’s Beef Noodle Soup was created in Taiwan and is a popular street food on the island.  Tender slices of beef, green onions, homemade noodles, tomatoes and cilantro were some of the signature ingredients.

The thing about me and food is that I will cross the globe to try something that I simply saw on T.V. (*that’s how I ended up in China in 2008…).  After seeing the process first hand courtesy The Asia Society Washington and the Taipei Economic and Cultural Representative Office (TECRO) in the United States, I am convinced I need to make a trip to Taiwan.  That trip will have to wait, however, until I get another cheap flight from American Airlines to visit the foreign land.  Chef Hou may have come to the Nation’s Capitol to share his award winning recipe, but he made it clear that the way he makes the recipe in Taiwan was actually different.  Trip booked.  I need to know how!