Crossing-the-Bridge Rice Noodles (Guoqiao Mixian)
Local name: 过桥米线
In short: Yunnan rice noodle soup served in a scalding, oil-capped broth that cooks paper-thin slices of chicken and pork right at the table. It takes about 3 h in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 2 h 20 min
- Total
- 3 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 570 kcal
Guoqiao mixian, crossing-the-bridge rice noodles, is the signature dish of Yunnan. A big bowl of rich chicken and pork broth arrives with a layer of oil on top that keeps it scalding hot. Paper-thin slices of meat, vegetables and tofu skin are slipped in and cook within a minute, and the rice noodles go in last. The pleasure is in adding things in order. Keep the broth boiling hot and slice the meat as thinly as you can.
Instructions
- Put the chicken, pork bones, ginger and scallions in a large pot. Cover with the cold water, bring to a boil and skim off the scum. Simmer very gently for 2 hours.
- Strain the broth, keeping the chicken for another use. Season with the salt and white pepper. Skim a few tablespoons of the clear fat from the surface to use as the oil layer, or use neutral oil.
- Freeze the chicken breast and pork loin for 20 minutes, then slice them as thin as paper. Arrange the meat, tofu skin, eggs, bean sprouts, spinach and scallions on plates.
- Cook the rice noodles according to the package, drain and keep them in a bowl of hot water.
- Return the broth to the pot with the oil and bring it to a rolling boil. Pour a generous 450 ml (2 cups) into each of 4 large, pre-warmed bowls without stirring, so the oil layer keeps the soup scalding hot.
- At the table, add the chicken and pork to each bowl and stir gently for 1 minute until all the slices are fully opaque with no pink. Add the vegetables, tofu skin and eggs, then the drained noodles. Season with chili oil and cilantro.
Tips
- Raw meat cooks only if the broth is truly boiling and the slices are paper-thin. If in doubt, blanch the slices for 30 seconds in the pot first, then add them to the bowls.
- The broth can be made up to 3 days ahead and refrigerated, with the fat as a lid. Bring it back to a hard boil right before serving.
Questions and answers
Why is there a layer of oil on the soup?
The oil acts as a lid and traps the heat, so the broth stays scalding for a long time. It is what allows the raw slices to cook in the bowl.
Can I use other noodles?
Dried thin rice noodles are traditional. Fresh rice noodles also work, and rice vermicelli is an acceptable substitute. Avoid wheat noodles, which will cloud the broth.
Is this dish safe to eat with raw meat?
Only if the broth is boiling hot and the slices are paper-thin and fully cooked, with no pink. If you are unsure, blanch the meat in the pot before adding it to the bowls.
How long does it take to make Crossing-the-Bridge Rice Noodles (Guoqiao Mixian)?
About 3 h in total: 40 min of preparation and 2 h 20 min of cooking.
How many calories are in Crossing-the-Bridge Rice Noodles (Guoqiao Mixian)?
About 570 kcal per serving, with 33 g of protein, 58 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 58 g |
| Fat | 23 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
