Entree: China – Yunnan – 过桥米线 ➤ Guò qiáo mǐxiàn (Yunnan-style rice noodle soup where very hot bone broth is poured over raw sliced meats, noodles, and fresh toppings to cook them at the table)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 4 hrs

Total 4 hrs

Ingredients

- 2 lb (900 g) chicken carcasses and pork bones for broth
- 12 cups (2.8 L) water for simmering broth
- 1 cup (240 ml) cooking rice wine or dry sherry (optional, for broth)
- 1 2-inch (5 cm) piece ginger, thinly sliced
- 2 scallions, white parts tied into a knot for broth
- 1 tsp (5 g) salt for broth, plus more to taste
- 12 oz (340 g) fresh rice noodles (mǐxiàn)
- 8 oz (225 g) boneless chicken breast, thinly sliced
- 4 oz (115 g) pork loin, thinly sliced
- 4 oz (115 g) shiitake mushrooms, thinly sliced
- 1/2 cup (120 g) pickled mustard greens (suan cai), chopped
- 1/4 cup (60 g) fresh bean sprouts, washed
- 1/4 cup (15 g) cilantro leaves, chopped
- 2 scallions, thinly sliced (green parts)
- 1 large egg, beaten, approx. 1.8 oz (50 g)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) sesame oil
- 1/2 tsp (1 g) white pepper
- 1 tsp (4 g) sugar
- 1/4 cup (60 ml) rendered lard or neutral oil (to float on top and keep broth hot)
- Chili oil or fresh chopped chilies, to taste

Instructions

1. Make the broth: In a large stockpot combine bones, water, rice wine (if using), ginger, and knotted scallion whites. Bring to a boil, skim any foam, then reduce to a gentle simmer and cook 3–4 hours until rich. Strain, season with 1 tsp (5 g) salt, keep very hot. If desired, clarify briefly by chilling and skimming fat, then reheat.
2. Meanwhile, prepare all bowls: divide rice noodles into four deep serving bowls and arrange thinly sliced chicken, pork, mushrooms, pickled mustard greens, bean sprouts, cilantro, scallions, and beaten egg each in small piles around the noodles so ingredients are separate.
3. Just before serving, heat the lard or neutral oil until shimmering. Pour the hot broth over a spoon into each bowl to protect delicate ingredients, filling bowls to cover noodles and toppings. The broth should be boiling-hot so the thinly sliced meats and egg cook instantly when submerged.
4. Stir gently in each bowl to incorporate ingredients. Season each bowl with 1/2 tbsp (7.5 ml) soy sauce, 1 tsp (5 ml) sesame oil, a pinch of white pepper and sugar, and chili oil to taste. Taste and adjust seasoning.
5. Serve immediately while broth remains hot, allowing diners to mix and enjoy the aromatic layers of noodles, cooked meats, and condiments.