Entree: China – Yunnan – 过桥米线 ➤ Guòqiáo mǐxiàn (Yunnan "Crossing the Bridge" rice noodle soup of hot bone broth poured over raw sliced proteins, noodles, vegetables, and egg)
Serving Size: 4
Approximate Time
Prep
40 min
Cook
4 hrs
Additional
4 hrs
Total
4 hrs
Ingredients
- 3 lb (1.4 kg) mixed chicken carcasses and pork neck bones (for broth)
- 12 cups (2.8 L) water (to simmer broth)
- 1 large onion, halved
- 2-inch (5 cm) piece fresh ginger, smashed
- 3 scallions (white parts only) tied in a knot
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) salt, or to taste
- 1 tsp (5 g) white pepper
- 8 cups (1.9 L) finished strained bone broth (yield from above) kept piping hot
- 12 oz (340 g) fresh Yunnan rice noodles (mixian)
- 8 oz (225 g) pork tenderloin, very thinly sliced
- 8 oz (225 g) boneless chicken breast, very thinly sliced
- 4 quail eggs, approx. 3 oz (85 g) total, raw
- 1 cup (115 g) bean sprouts, rinsed
- 1/4 cup (40 g) pickled mustard greens, chopped
- 3 scallions, thinly sliced (green parts)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) chili oil, plus more to taste
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) toasted sesame oil
- 2 tbsp (15 g) crushed roasted peanuts
- 1 tsp (5 g) Sichuan pickled chili or chili crisp (optional)
- Salt and white pepper to adjust seasoning
Instructions
1. Make the broth: heat oil in a large stockpot over medium heat, add bones and brown lightly 8–10 minutes. Add onion, ginger, knotted scallions and 12 cups (2.8 L) water; bring to a vigorous simmer, skim foam, reduce heat and simmer gently 3–4 hours until deeply flavored. Strain through a fine sieve, discard solids, season with 1 tbsp (15 ml) salt and 1 tsp (5 g) white pepper. Keep broth at a rolling simmer or in an insulated pot very hot.
2. Prepare noodles and toppings: blanch rice noodles in boiling water 30–60 seconds until soft (or follow package for fresh noodles), drain and divide among 4 deep bowls. Arrange thinly sliced pork, sliced chicken, bean sprouts, pickled mustard greens, sliced scallions and cilantro on separate small plates for assembly. Keep quail eggs ready.
3. Season the broth: just before serving, taste the hot broth and adjust with 2 tbsp (30 ml) light soy sauce and 2 tbsp (30 ml) toasted sesame oil. Keep hot.
4. Table assembly: place bowls of noodles and arranged raw ingredients at the table. For each serving, pour 2 cups (480 ml) piping hot broth over the noodles and raw meat, allowing the residual heat to cook the thin slices; crack or drop one quail egg into the bowl so it poaches in the broth.
5. Finish and serve: drizzle with 1/2 tbsp (7.5 ml) chili oil and scatter crushed peanuts, a pinch of white pepper and extra chopped scallion and cilantro. Offer additional chili oil, soy sauce and pickled chili at the table for individual seasoning.
