Photograph of the finished Changsha rice noodles

China · Mì gạo Trường Sa nước dùng xương

Changsha rice noodles

2 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin dried rice noodles Thin dried rice noodles 1.3 lb
  • Photograph of Pork bones Pork bones 2.2 lb
  • Photograph of Pork Pork 14.1 oz
  • Photograph of Pickled mustard greens Pickled mustard greens 5.6 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 12
  • Photograph of Fermented black beans Fermented black beans 1.4 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Simmer pork bones with ginger for 1 hour and 30 minutes, then strain to obtain a clear broth.
  2. 2 Sauté the minced meat with fermented soybeans, dried chili peppers, and pickled mustard greens for 8 minutes to make the sauce topping for the bowl.
  3. 3 Soak dried rice noodles in warm water for 20 minutes, then blanch for 40 seconds; blanching for longer will cause the noodles to become soft.
  4. 4 Arrange the rice noodles in a bowl, pour in the hot broth, then spoon the meat sauce on top.
  5. 5 Sprinkle with chopped scallions and drizzle with chili oil; the people of Truong Sa call the sauce on top "ma tu," and each restaurant has its own version of ma tu.

With an appliance

  • Pressure cooker 55 min

    Replace step 1: simmer pork bones with ginger under high pressure for 30 minutes, then release pressure naturally for 15 minutes and strain; keep step 3 the same, only blanch the rice noodles for 40 seconds to prevent them from becoming mushy.

Start cooking