Beef Mami is a very popular dish served in most Chinese Restaurants in Manila along with Chicken Arroz Caldo, and Goto (Porridge with Beef Tripe). First time I tasted this delicious noodle soup is when I was in high school when my dad took me to this hole-in-a-wall Chinese Restaurant called Cho-Nam. Here in Los Angeles, Beef Mami is served in places like Chow King Fast-food chains, Kowloon, and Mami King. Mami is usually ordered with its sidekick “Siopao” – a steamed bun stuffed with either pork asado (roasted), Chinese pork barbecue or even “meat balls with salted eggs.” Hey, I’ve had it before and it tasted . . . different (in a good way).
9 cups water
1 ½ lb Beef Shanks – cut into cubes and don’t take out the tendons.
1 whole small onion – peeled
2 slices of ginger
¼ cup sugar
½ teaspoon Chinese Five Spice
5 Star Anise
½ cup soy sauce
3 cloves garlic – minced
1 package steamed Chow Mien noodles
Chinese cabbage or Napa cabbage – shredded
2 green onions – cut in ½ inch length
8 cups Chicken Broth
Combine water and beef shanks in a deep pot.
Let it boil in a high heat then skim out and discard all the foam that will rise.
Add onion, ginger, sugar, five spice, star anise, soy sauce, and garlic.
Turn the heat down to medium-low and cover the pot.
Let it simmer for an hour to hour and a half.
Check beef’s tenderness by piercing them with fork.
Once beef is done, turn heat to low.
In a separate pot, boil the chicken broth.
Soak chow mien noodles using warm water for about 1 minute then transfer to strainer to dry.
Arrange noodles, Chinese cabbage, and green onion in a bowl.
Scoop a ladle-full of beef and its broth into the bowl.
Scoop chicken broth into the bowl.
Mix the soup, beef, noodles, and veggies before eating.