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A Taiwanese specialty, this slow-simmered beef noodle soup is comfort food at its finest.

Lucky Rice, the New York–based festival series, shines a spotlight on Asian culinary culture. Think night markets, hawker centers and all things street food. Festival founder and newly minted cookbook author Danielle Chang rounded up the best of the best in this cookbook named for the festival, a must-read for every fan of noodles, fiery chilies, deep-fried things on sticks, all manner of squid and, of course, rice. Try these hearty Taiwanese beef noodles on for size, and don’t be afraid to slurp

If Taiwan has a national dish, it is beef noodle soup, which is found everywhere from night markets to traditional dining halls. At beef noodle soup shops, the vendors tend to their enormous cauldrons with great affection, as if raising a child. These are master soups that are never emptied, but only added to — more bones, more onions — to build on yesterday’s flavors. I love the idea of a broth that intensifies over time, the way a wok benefits from being properly seasoned over time and through use.

This Taiwanese version of the classic Chinese beef noodle soup is “red-braised” (slow-cooked in soy sauce). The recipe is adapted from my grandmother’s favorite: the soup served at Taipei’s Yong Kang Jie Beef Noodles, a hole-in-the-wall joint that is now a “must” destination on every foodie’s list of where to eat in Taipei.

Tip: My kids are fans of pho, the Vietnamese beef noodle soup, so I’ll sometimes adapt this recipe by using broad rice noodles instead of the wheat noodles. Both beef-based soups are slow-simmered, flavored with aromatics like star anise and peppercorns, and hearty and belly-warming.

Reprinted with permission from Lucky Rice