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Beef ball noodle soup

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Beef ball noodle soup is widely consumed in Singapore and was introduced in the local cuisine by the Teochew and Hainanese communities. The traditional recipe of this flavorsome soup includes kway teow (flat rice noodles), clear beef broth and home-made beef balls. The broth is prepared of oxtail together with cilantro roots, star anise, peppercorns, cinnamon, some ginger, mashed garlic and onion. When it becomes clear and gets its best flavor it may be seasoned with soy sauce, fish sauce, salt and sugar depending on customer’s taste. Then beef balls made of minced meat are added to the soup. Rice noodles are prepared apart and added in the bowl together with soup and beef balls ladled over. It is usually garnished with oxtail meat, onions, Meicai, some garlic oil, and served with Sriracha sauce.

In some other variations of the soup the flat rice noodles are prepared with thick rice vermicelli and egg noodles.

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