How do you recover after a night out in New Orleans? With a delicious bowl of Yakamein. In this clip from Chefs Feed, chef Linda Green shares how she makes the popular beef noodle soup. Food & Wine is partnering with Chefs Feed, a brilliant chef-driven guide to the country's best restaurants and dishes (now available as an app), to bring you a series of gorgeous videos featuring the country's best cooking talents. Check back each week for a new installment. This Cajun-Chinese hybrid noodle soup is the ultimate hangover cure.
Yucamean is one of New Orleans well best kept secret. It has a very, very unique flavor to it. The Chinese and the blacks, they were slaves and married. And they were in that kitchen together, my grandmother used to make it. My mom, she used to sell it. And I'm trying to leave this here For my grandchildren. You have to do this thing though. Put the spaghetti in the bowl. Then you top it off with your meat. I use a boneless chuck roast. It's a beautiful piece of meat, and it's delicious. And then you top it off with green onions. And I put a hard boiled egg [MUSIC] But it's all about that flavor in that broth. Makes [UNKNOWN] famous. It is a beef broth. But, it's two things in that broth, that gave them that special flavor. That is the [UNKNOWN]. And I'm the only one in the world, It ain't nothing but salt and pepper, that's all it is. And love. No I'm telling the truth. [LAUGH] God bless you. [MUSIC] I'm grateful, I'm humble that so many people love this and I love to make people happy through my cooking.