Entree: China – Guangxi – 桂林米粉 ➤ Guìlín mǐfěn (Guangxi-style rice noodle bowls served in a savory pork broth with pickled vegetables and chili)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs

Ingredients

- 14 oz (400 g) fresh or dried rice noodles (adjust amount per package instructions)
- 2 lb (900 g) pork bones (neck or marrow bones) for broth
- 8 cups (1.9 L) water
- 1 inch (25 g) ginger, smashed
- 2 cloves garlic, smashed (about 0.2 oz / 6 g)
- 2 scallions (green onions), smashed
- 8 oz (225 g) ground pork, lean
- 1 tbsp (15 ml) vegetable oil for cooking pork
- 2 tbsp (30 ml) light soy sauce (for minced pork)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry (optional)
- 1/2 tsp (2 g) white pepper
- 1/2 cup (80 g) pickled long beans or pickled mustard greens, chopped
- 1/4 cup (30 g) roasted peanuts, roughly crushed
- 1/4 cup (60 ml) chili oil or chili crisp (adjust to taste)
- 2 tbsp (30 ml) black vinegar or Chinkiang vinegar
- 1 tsp (5 ml) sesame oil
- 4 scallions, thinly sliced (about 2 oz / 60 g)
- 1/2 cup (15 g) fresh cilantro leaves, roughly chopped
- Salt to taste

Instructions

1. Rinse pork bones and place in a large pot with 8 cups water. Bring to a boil, then reduce heat and simmer, skimming foam for 10 minutes. Add smashed ginger, garlic, and scallions and simmer gently, uncovered, for 1.5–2 hours to make a clear, flavorful broth. Strain broth into a clean pot and keep hot; discard solids. Season lightly with salt if needed.
2. While broth simmers, heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add ground pork and break up with a spoon. Cook until browned and crumbly, about 6–8 minutes. Stir in 2 tbsp light soy sauce, 1 tbsp Shaoxing wine if using, and 1/2 tsp white pepper. Cook another minute, then remove from heat and set aside.
3. Prepare rice noodles according to package directions (brief soak for dried, or quick blanch for fresh) until tender. Drain and divide noodles among 4 warmed bowls.
4. Top noodles with equal portions of seasoned minced pork, 2 tbsp pickled vegetables per bowl, a sprinkle of crushed peanuts, sliced scallions, and cilantro.
5. Ladle very hot strained broth over the assembled bowls to warm toppings and soften pickles slightly. Finish each bowl with 1 tbsp chili oil, 1/2 tbsp black vinegar, and a few drops of sesame oil (adjust to taste). Serve immediately.