Entree: China – Guangxi – 南宁老友粉 ➤ Nánníng Lǎoyǒu Fěn (Spicy-sour rice noodle soup from Nanning with pickled vegetables and pork)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 12 oz (340 g) fresh wide rice noodles
- 8 oz (225 g) pork shoulder, thinly sliced
- 6 cups (1.4 L) pork or chicken stock
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 1 tbsp (15 ml) grated ginger
- 1 cup (150 g) pickled mustard greens, chopped
- 1/2 cup (75 g) pickled bamboo shoots, sliced
- 2 tbsp (30 ml) chili oil, plus more to taste
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Chinese black vinegar (or rice vinegar)
- 1 tsp (5 ml) sugar
- 1 tsp (5 ml) toasted sesame oil
- 1/4 cup (30 g) roasted peanuts, coarsely chopped
- 4 scallions, sliced
- 1/2 cup (15 g) fresh cilantro leaves
- 2 tbsp (30 g) fried shallots (optional)
- Salt to taste

Instructions

1. Bring the stock to a simmer in a medium pot; season with soy sauce, black vinegar, sugar, and sesame oil. Keep at a gentle simmer.
2. Heat the vegetable oil in a skillet over medium-high heat. Add garlic and ginger and sauté 30–45 seconds until fragrant. Add the sliced pork and stir-fry until just cooked through, about 3–4 minutes; remove from heat.
3. If using dried rice noodles, soak or cook according to package directions until tender; if using fresh, blanch briefly in boiling water 20–30 seconds then drain and divide among 4 bowls.
4. Place a generous spoonful of pickled mustard greens and bamboo shoots atop each bowl of noodles, then arrange the cooked pork over the vegetables.
5. Ladle the hot broth over the noodles to fill the bowls. Add 1/2 tbsp (7.5 ml) chili oil to each bowl or to taste.
6. Garnish with chopped roasted peanuts, scallions, cilantro, and fried shallots. Serve immediately with extra chili oil and black vinegar at the table.