Singapore Beef Noodle (新加坡牛肉面)

When you crave for a dish that is not available here, what do you do?  You make them!  I craved for Singapore Beef Noodle so much that I almost booked an air ticket back to Singapore.  Of course, it is not a practical at all.  After much research and asking around, I created this recipe.  I made the beef stock similar to Vietnamese PHO.  The taste is close enough to satisfy my craving.  Honestly, my beef noodle is nothing compare to the one at famous beef noodle stall in Singapore!  To achieve authentic taste, I will try to bribe my favorite beef noodle stall owner on my next trip to Singapore :p


Stock ingredients
1 – 2 lb of beef bones (mix half of beef bones with meat and beef bones only) 
1 knob size of ginger
1 bag of Chinese special soup spices mix *PHO HOA* (Use 1 cinnamon stick, 2 star anise, few cloves, all spice powder if not available)
1 tbsp white peppercorns
Gravy ingredients
1 tsp minced garlic
1 tsp minced ginger
Seasoning:  2 tbsp dark soy sauce, 1 tbsp sugar, 1 tbsp soy sauce, 1 tsp salt, 1 tsp sesame seed oil, 1 tbsp oyster sauce and 1 tsp white pepper
cornstarch mixture (enough to thicken the sauce) about 1/2 cup of cornstarch to 1 cup of water
Serving ingredients
1/2 lb of beef ribeye (thinly sliced)
few beef balls
1 lb of fresh round rice noodle or fresh flat rice noodle (fresh thick beehoon or fresh Kway Teow)
handful of beansprouts
handful of cilantro
1 lime, quartered
Sambal Chili Sauce(as dipping sauce)
Fresh ginger sauce (as dipping sauce)


Making stock:
(1)  Clean beef bones thoroughly.  Bring a pot of water to boil, and blanch beef bones for 5 minutes.  Remove and rinse again. 
(2)  In a huge stock pot, boil about 2 l of water.  Add beef bones and simmer for at least 8 hours. 
(3)  While stock is simmering, remove all floating scrums and oil.  Clean stock is a must! 
(4)  After 8 hours of simmering, remove the bones from the stock.  Add spice bag or spices and peppercorn.  Bring to a boil for another 1 – 2 hours. You can add beef balls during this stage.
Making Gravy:
(1)  Add little oil to a pan.  Add minced garlic and ginger.  Stir fry till fragrant.
(2)  Add 2 – 3 cups of beef stock, and bring to a boil. 
(3)  Add seasoning ingredients, and boil for another 2 minutes.
(4)  Add cornstarch mixture to thicken the sauce, and turn down the heat to the lowest. 
(5)  Keep the gravy heated, while preparing your noodle.   Stir every once a while.
How to serve:
(1)  In a pot, add water enough to blanch noodle.  Blanch rice noodle for 1-2 minutes.  Drain and set aside in a serving bowl.
(2)  In another pot, add beef stock and bring to a boil. 
(3)  Add little salt and pepper to stock. 
(4)  Using a sieve, blanch thinly sliced beef for 30 seconds or almost cooked.  Blanch bean sprouts for a minute.
(5)  Place cooked beef over noodle in a bowl.
(6)  Pour gravy over the beef and noodle.  Garnish with bean sprouts, cilantro and a slice of lime.
(7)  Take a small bowl, add beef stock and beef balls.  Garnish with cilantro.
(8)  Serve with sambal chili sauce and fresh ginger sauce.  Enjoy!
Note:  To make soup version, just pour beef stock over cooked noodle. 

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