Guilin Rice Noodles Classic

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A beloved street food from Guangxi province, Guilin rice noodles feature silky rice noodles in a clear, savory pork-bone broth, topped with tangy pickled vegetables, crunchy peanuts, and fresh herbs. The magic is in the contrast of textures and the bright, savory broth that ties everything together.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 3 gSugar
• 26 gProtein
• 980 mgSodium
• 460 mgPotassium
• 85 mgCalcium
• 3.8 mgIron
• 9 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the pork-bone broth

• 1 kg pork neck bones, rinsed
• 10 cups cold water
• 3 slices fresh ginger, smashed
• 2 whole scallions, trimmed and knotted
• 2 star anise pods
• 3 whole cloves
• 1 tablespoon Shaoxing wine
• 1 1/2 teaspoons fine sea salt

For the toppings

• 100 g pickled long beans, finely chopped
• 50 g pickled chili peppers, sliced
• 80 g roasted skin-on peanuts, lightly crushed
• 40 g fried soybeans (or fried shallots)
• 1/2 cup fresh cilantro leaves, roughly torn
• 3 scallions, thinly sliced
• 200 g cooked beef brisket or pork, thinly sliced (optional)

For the noodles

• 400 g fresh thin rice noodles (or 200 g dried rice sticks)

Directions

1. Blanch the pork bones in a pot of boiling water for 3 minutes, then drain and rinse under cold water to remove impurities.
2. Combine the blanched bones with 10 cups cold water, ginger, knotted scallions, star anise, and cloves in a stockpot. Bring to a boil, skim any foam, then reduce to a gentle simmer, cover, and cook for 45 minutes.
3. Strain the broth into a clean pot, season with salt and Shaoxing wine, and keep at a low simmer. Discard the bones or save them for another use.
4. While the broth finishes, prepare the toppings: chop the pickled long beans and chilis, crush the peanuts, slice the scallions and cilantro, and thinly slice the cooked meat if using.
5. Cook the fresh rice noodles in a pot of boiling water for 1 to 2 minutes until just tender; if using dried noodles, cook 4 to 5 minutes. Drain and divide evenly among 4 large deep bowls.
6. Arrange the sliced meat over the noodles, then sprinkle generously with pickled long beans and pickled chilis.
7. Ladle 1 1/2 to 2 cups of the hot broth over each bowl, making sure the broth is piping hot so it warms the noodles through.
8. Top each bowl with crushed peanuts, fried soybeans, sliced scallions, and a generous handful of cilantro. Serve immediately with extra chilis and chili oil on the side.

Cook’s Notes

• Fresh rice noodles from an Asian market give the best chewy texture and only need a quick blanch; dried rice sticks work but rinse them after cooking to remove surface starch.
• Make the broth a day ahead for deeper flavor; refrigerate overnight and lift off the solidified fat before reheating.
• The pickled vegetables and chili oil are non-negotiable for an authentic flavor; add them generously rather than sparingly.
• For a vegetarian version, swap the pork bones for a mushroom-and-soybean broth and skip the meat, keeping all the toppings the same.
• Always serve the broth boiling hot so it adequately heats the cool noodles and keeps the dish piping from first bite to last.

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