Photograph of the finished Kunming small pot rice noodles

China · Bún gạo nấu nồi nhỏ từng phần

Kunming small pot rice noodles

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin dried rice noodles Thin dried rice noodles 1.4 lb
  • Photograph of Pork Pork 1.3 lb
  • Photograph of Pork bones Pork bones 3.1 lb
  • Photograph of Dried pickled mustard greens (mei cai) Dried pickled mustard greens (mei cai) 5.6 oz
  • Photograph of Chilli sauce Chilli sauce 3.5 oz
  • Photograph of Choy sum Choy sum 11.3 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil ½ cup
  • Photograph of Rice vinegar Rice vinegar ¼ cup

Method

  1. 1 Sauté minced pork with dried pickled mustard greens and garlic until dry, fluffy, and fragrant.
  2. 2 Simmer pork bones to make broth, then pour it into a small copper pot over high heat.
  3. 3 The rule for this dish is to cook each bowl in its own pot; cooking them all in one large pot will dilute the flavor.
  4. 4 Add the stir-fried meat and chili sauce to the pot and bring to a rolling boil for 2 minutes.
  5. 5 Add the softened rice noodles to the broth and cook for exactly 90 seconds to allow them to absorb the liquid.
  6. 6 Add the broccoli florets in the last 20 seconds, then transfer the entire pot to a bowl and sprinkle with chopped scallions and vinegar.

With an appliance

  • Pressure cooker 1 hr 10 min

    Instead of simmering the bones in step 2: cook under high pressure for 35 minutes, then let it cool naturally for 15 minutes, reducing the broth cooking time from approximately 2 hours to 50 minutes and preserving the rich flavor due to less evaporation. Steps 4–6 still involve cooking in separate portions in small pots, as adding noodles and vegetables under pressure will make them mushy and disrupt the rule of one pot per bowl.

Start cooking