Chef notes
This dish has been floating through our entire lives as locals in New Orleans. It comes directly from the Chinese immigrants who lived in a part of New Orleans that used to be called Chinatown. The dish became super popular, and it actually became one of the things that you'd consume to soothe a hangover. All over the city people started re-creating this delicious dish that the Chinese gifted to the New Orleans food world.
Technique tip: Have the eggs and toppings ready ahead of time to make serving go quickly.
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Ingredients
- 1 (2½- to 3-pound) boneless chuck or eye of round roast
- 8-9 cups water
- 3 tablespoons beef bouillon
- 2 teaspoons Cajun seasoning
- 1/2-2/3 cup soy sauce, plus more to taste
- 1 tablespoon Sriracha ketchup, plus more for topping, if you like
- 1 tablespoon Worcestershire sauce
- 1 (1-pound) package spaghetti, cooked according to package directions
- 1 bunch scallions, trimmed and sliced
- 5 hard-boiled eggs, cut in half
- hot sauce (optional)
Preparation
1.Place the beef in a large stockpot. Cover with the water and bouillon, then add the Cajun seasoning. Place over medium-high heat, bring to a simmer, then reduce the heat to low and simmer for 3 to 4 hours, until the beef is tender.
2.Remove the beef to a large bowl and allow the beef and stock to cool for 20 to 30 minutes.
3.Shred or chop the cooled beef, removing and discarding any large chunks of fat. Skim off the fat from the top of the stock. Add the soy sauce, ketchup, Worcestershire sauce and hot sauce to the stock, tasting as you go and adjusting the seasonings if needed. When you're ready to serve, reheat the skimmed stock over medium heat until simmering.
4.To serve, divide the spaghetti and meat among 10 bowls. Top each with scallions and half an egg, and ladle some stock over the top. Serve with hot sauce or ketchup.
