Beef Noodles in Taiwan, With a Persian Twist
Travel Blog • Eva Holland • 09.03.09 | 9:57 AM ET
I love a good tale of food cultures colliding—and this mouthwatering blog post from The Atlantic, about a Persian immigrant serving up his own brand of beef noodles in Taipei, certainly qualifies.
Here’s Davod Bagherzedh, the owner-chef of Laowai Yi Pin Niu Rou Mian (Translation: The Foreigner’s Bowl of Beef Noodles), on the key to his recipe:
“If I cooked them the traditional way, I could never compete with Taipei’s other stands, but if I make it with all Persian spices, I’d also have no business. So I import a spice from Iran called bahorat, a 12-spice mixture, and I add that to a blend of Chinese ingredients. It’s different, and people seem to love it.”