📝 About This Recipe
A beloved cornerstone of Filipino street food culture, Mami is a comforting hug in a bowl that traces its roots to the Chinese-Filipino heritage of Ma Mon Luk. This recipe features a deeply savory, clear beef broth simmered for hours, springy egg noodles, and melt-in-your-mouth beef brisket. It is a soulful symphony of textures and flavors, elevated by toasted garlic and fresh scallions, perfect for rainy days or late-night cravings.
🥗 Ingredients
The Aromatic Broth
- 1 kg Beef Brisket (cut into large chunks)
- 500 g Beef Bone Marrow (for depth of flavor)
- 10-12 cups Water (enough to submerge meat)
- 1 piece White Onion (peeled and halved)
- 5 cloves Garlic (smashed)
- 2 pieces Star Anise (essential for the signature Mami aroma)
- 2 inch thumb Ginger (sliced and bruised)
- 3 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1 teaspoon Whole Black Peppercorns
- 1 tablespoon Salt (initial seasoning)
The Noodles and Greens
- 500 g Fresh Egg Noodles (Miki noodles or thick wonton noodles)
- 2 cups Baguio Beans or Napa Cabbage (shredded or sliced)
- 1 piece Carrots (julienned)
The Essential Garnishes
- 1/2 cup Garlic (minced and fried until golden brown)
- 1/2 cup Green Onions (finely chopped)
- 3-4 pieces Hard-boiled Eggs (halved)
- 6-8 pieces Calamansi (for serving)
👨🍳 Instructions
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1
In a large stockpot, combine the beef brisket, beef bones, and enough water to cover. Bring to a rapid boil for 5-8 minutes.
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2
Drain the water and rinse the meat and bones under cold running water to remove impurities and 'scum.' This ensures a crystal-clear broth.
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3
Return the cleaned meat and bones to the pot. Add 12 cups of fresh water, onion, garlic, ginger, star anise, peppercorns, and fish sauce.
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4
Bring to a boil, then immediately lower the heat to a gentle simmer. Cover and cook for 2 to 2.5 hours, or until the beef brisket is fork-tender.
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5
While the broth simmers, prepare the fried garlic. In a small pan, heat a little oil and fry minced garlic over low heat until golden and fragrant. Set aside.
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6
Once the beef is tender, remove the brisket from the pot and let it rest for 10 minutes before slicing into thin, bite-sized strips. Set aside.
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7
Strain the broth through a fine-mesh sieve into a clean pot to remove the aromatics and bone fragments. Discard the solids.
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8
Bring the clear broth back to a simmer. Taste and adjust seasoning with more fish sauce or salt if necessary.
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9
In a separate pot of boiling water, blanch the fresh egg noodles for 1-2 minutes until al dente. Drain and divide among serving bowls.
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10
In the same boiling water used for noodles, quickly blanch the cabbage and carrots for 30 seconds so they remain crisp. Drain and set aside.
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11
Assemble the bowls: Place a portion of noodles in each bowl, top with sliced beef, blanched vegetables, and half a hard-boiled egg.
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12
Ladle the piping hot, aromatic broth over the noodles and toppings.
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13
Garnish generously with toasted garlic and chopped green onions. Serve immediately with calamansi on the side.
💡 Chef's Tips
For the clearest broth possible, never let the soup reach a rolling boil after the initial cleaning; a gentle simmer is key. If you have time, make the broth a day ahead and refrigerate it; this allows you to easily skim off excess fat from the surface. Don't overcook the noodles in the broth; cooking them separately prevents the soup from becoming cloudy and starchy. Use fresh Miki noodles if available at your local Asian market for the most authentic, chewy texture. Add a dash of toasted sesame oil or a drop of chili oil at the end for an extra layer of complexity.
🍽️ Serving Suggestions
Pair with toasted Siopao (steamed buns) for the classic 'Mami-Siopao' combo. Serve with a side of soy sauce, calamansi, and crushed siling labuyo (bird's eye chili) for dipping the beef. A side of crunchy Chicharon (pork cracklings) sprinkled on top adds a wonderful textural contrast. Enjoy with a cold glass of Sago't Gulaman or iced tea to balance the hot, savory broth.