Yunnan Crossing the Bridge Rice Noodles (Guo Qiao Mi Xian)
Servings:
2
Prep Time:
40 minutes
Cook Time:
35 minutes
Difficulty:
Medium
Ingredients
- Chicken stock: 4 cups
- Pork bone or pork ribs: optional
- Ginger slices: 4-5
- Scallion whites: 2
- Fresh rice noodles: 300g
- Pork tenderloin, paper thin slices: 80-100g
- Firm white fish fillet, thin slices: optional
- Chicken breast, thin slices: optional
- Shrimp, peeled: 6-8 optional
- Quail eggs, hard-boiled: optional
- Firm tofu, thin slices: 50-70g
- Spinach or Napa cabbage, shredded: for serving
- Bean sprouts, blanched: for serving
- Mushrooms (enoki/shiitake), sliced: for serving
- Salt: to taste
- Chili oil: for serving
- Ground white pepper: for serving
- Light soy sauce: for serving
- Black vinegar or rice vinegar: for serving
- Minced garlic: for serving
- Cilantro: for serving
Instructions
- Simmer stock with bones (if using), ginger, scallion for 30+ minutes, strain and season
- Arrange noodles in serving bowls, arrange all toppings on separate plates
- Prepare all raw meats paper-thin so they cook quickly in hot broth
- Bring broth to rolling boil
- At the table, pour boiling broth over noodles in each bowl
- Immediately add raw meat slices, shrimp so they poach in hot broth
- Add tofu, vegetables, mushrooms, and egg
- Let sit 1-2 minutes so heat cooks thin meats through
- Diners add chili oil, vinegar, extra herbs, and sauces to taste