Edit: wrong post lol

Not too bad. beef goes in with cloves, garlic, cinnamon, star anise, garlic, salt, and sugar. Also add soy sauce (dark and light both, dark for the color, light for the taste) and some oyster sauce. Submerge and braise for 90 min.

Cook noodles separately and assemble. For the veggies, use cilantro and baby bok choy. I recommend boiling the bok choy for 40s before adding it as a topping.

In Taiwan, the traditional cut of meat used for this dish is beef shank (sometimes known as beef shin). That cut is often used in the west for things like osso buco or boeuf bourguignon, and requires a long, slow braise.

I’ll be honest I just wanted a mouthful of meat…