Photograph of the finished Guilin rice noodles

China · Bún gạo Quế Lâm măng chua

Guilin rice noodles

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin dried rice noodles Thin dried rice noodles 1.6 lb
  • Photograph of Pork bones Pork bones 2.6 lb
  • Photograph of Pork belly Pork belly 1.6 lb
  • Photograph of Pickled mustard greens Pickled mustard greens 11.3 oz
  • Photograph of Five-spice powder Five-spice powder 0.7 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.8 oz
  • Photograph of Roasted peanuts Roasted peanuts 4.9 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 1.4 oz

Method

  1. 1 Simmer pork bones with cinnamon, star anise, and five-spice powder for 2 hours and 30 minutes to make a rich broth.
  2. 2 Simmer the pork belly in the same pot for 50 minutes, then remove, let cool, and slice thinly.
  3. 3 Guilin rice noodles are eaten dry; only a small ladle of broth is poured over them, not enough to completely submerge them like in noodle soup.
  4. 4 Blanch the rice noodles for 90 seconds, then drain thoroughly.
  5. 5 Pour the broth and soy sauce into the bowl, then mix with the rice noodles.
  6. 6 Arrange the sliced meat, pickled bamboo shoots, and crushed roasted peanuts on a plate, then sprinkle with chopped scallions and chili oil. Serve with a small bowl of broth.

With an appliance

  • Pressure cooker 2 hr

    Replace step 1: simmer bones under high pressure for 50 minutes, then release the pressure naturally, and then braise the meat with the lid open for 40 minutes in a water bath.

Start cooking