Name: Beef and Bacon Noodle Soup
Yield: Serves 4–6
Cuisine: Tibetan
Ingredients: 200 g (7 oz) smoked bacon, about 10 rashers – back or streaky, chopped small; 6 spring onions (scallions), washed and thinly sliced, including green tips; 200 g (7 oz) rump steak (dry-aged is best) or topside of beef, diced; 1¼ teaspoon crushed Sichuan peppercorns (yerma); 1 teaspoon salt; 2.5 cm (1 inch) piece of ginger, washed but not peeled, cut into fine julienne strips; Taste Tibet sepen, Chinkiang black vinegar and soy sauce, to serve; 2 large garlic cloves, thinly sliced; 2 teaspoons olive oil; 500 g (3⅓ cups) strong white bread flour, plus extra for dusting; 2 eggs; 1 small red onion, thinly sliced; 2 tablespoons cooking oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

We eat a lot of this super-warming and flavoursome soup at home. In Tibet, it would be made with yak meat and dried pork; Yeshi finds that beef and bacon are the closest he can get outside the region. Smoked ham also makes a good substitute for the dried pork. Although the pork isn’t intentionally smoked in Tibet, it’s hung to dry near the fire, where it naturally absorbs the flavour, becoming blackened from the