Gon Chow Ngau Ho 乾炒牛河

Name: Agnes Walsh (Cantonese) & Natalie Isaacson-Walsh (English)
Scran: Gon Chow Ngau Ho (乾炒牛河)
Mother Language: Cantonese/English

“This is a joint entry from my Mother and I. She is from Hong Kong, I was born in England and never learned her language. We have given our own different perspectives of the Hong Kong noodle dish ‘Gon Chow Ngau Ho’ (乾炒牛河) in our mother tongues.”

Sounds Like: Gon Chow Ngau Ho (乾炒牛河) by Agnes Walsh
Handwritten notes: in Chinese Characters – by Agnes Walsh

English Translation:

“The stir-fried beef rice noodle dish is a simple dish with few ingredients. Yet, it is hard to get it right. It should smell great, and melt in your mouth. The beef should be tender and not oily. The stir-fried beef rice noodle dish reminds me of my childhood memories in Hong Kong. I will never get tired of it. It’s my favourite dish!”

Gon Chow Ngau Ho (乾炒牛河)
Yam Cha – with Gon Chow Ngau Ho (乾炒牛河)

Natalie Isaacson-Walsh:

“My family and I have gone out for ‘yam cha’ most Sundays for as long as I can remember. This beef noodle dish would feature every time and always be the first to go. Since the pandemic hit Manchester, meeting at the restaurant has been off limits and greatly missed by all. This Chinese New Year I was determined to still enjoy the dish so attempted to make my own. With the help of Cantonese YouTube cooking videos and language translations by my mother over Zoom calls, technology enabled me to capture the most authentic flavours and traditional techniques from my kitchen. I’m delighted to share the dish with my own children and hopefully teach them to cook it too, keeping the Hong Kong heritage alive in the family for future generations.”