Photograph of the finished Yunnan rice noodles

China · Bún gạo qua cầu Vân Nam

Yunnan rice noodles

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

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 2.6 lb
  • Photograph of Pork bones Pork bones 2.2 lb
  • Photograph of Thin dried rice noodles Thin dried rice noodles 1.6 lb
  • Photograph of Pork Pork 14.1 oz
  • Photograph of Quail eggs Quail eggs 12
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Chrysanthemum greens Chrysanthemum greens 11.3 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Pork fat Pork fat 5.6 oz
  • Photograph of White pepper White pepper 0.6 oz

Method

  1. 1 Simmer the chicken and pork bones for 2 hours and 30 minutes, then strain to obtain a clear broth.
  2. 2 Heat the broth to nearly 95 degrees Celsius, then pour it into a thick ceramic bowl that has been rinsed with boiling water.
  3. 3 Pour a layer of melted fat over the bowl; this layer of fat retains heat so that the broth can continue to cook the ingredients right at the table.
  4. 4 Slice the pork and chicken into thin slices, about 1 mm thick, so they cook quickly when dipped into a bowl of hot water.
  5. 5 Dip the sliced meat, quail eggs, shiitake mushrooms, then vegetables, and finally the rice noodles in that order.
  6. 6 The order in which you dip the ingredients—from meat to vegetables to noodles—is a fixed rule to ensure everything cooks to the right consistency.

With an appliance

  • Pressure cooker 2 hr

    Replace step 1: simmer under high pressure for 50 minutes, then release the pressure naturally; the water needs to be filtered twice to maintain clarity.

Start cooking