Cantonese beef brisket noodle soup (Ngau naam ho)

1. Cut the beef shin into 5 cm pieces, blanch in boiling water for 5 minutes and rinse; slice the ginger and cut the spring onions into 5 cm lengths.

2. Heat the oil in a heavy-based pot, fry the ginger, spring onions, star anise and cinnamon for 1 minute, add the beef and fry for 3 minutes.

3. Pour in the Shaoxing rice wine, add the soy sauce, oyster sauce, sugar and water, bring to the boil and braise, covered, over low heat for 2.5 hours until the beef is tender.

4. Cut the daikon into large chunks, add to the liquid and cook for another 30 minutes; season with salt and white pepper.

5. Cook the rice noodles according to the packet, adding the bok choy for the last minute, then drain and divide between deep bowls.

6. Top with the beef and daikon, pour over the hot, spiced liquid and serve.

Tip: One of Hong Kong's most popular noodle soups; the traditional cut is fattier brisket, but the collagen in shin also makes a silky broth. The braised beef keeps for 3 days in the fridge and tastes even better the next day.