Yunnan Across the Bridge Noodles

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A celebrated Yunnan classic featuring a piping hot, deeply savory chicken broth poured at the table over paper-thin slices of raw meat, which cook instantly from the heat. Served with springy rice noodles, mushrooms, and fresh herbs, it is an interactive, comforting bowl that brings the drama of a hot pot into a single serving.

Nutrition Facts

Per serving (estimated)

• 565 kcalCalories
• 17 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 3 gSugar
• 41 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the rich chicken broth

• 1 whole chicken (about 3 lb), quartered
• 2 lb pork neck bones, rinsed
• 2 oz Yunnan or Jinhua ham, sliced
• 12 cups cold water
• 1 (2-inch) piece ginger, smashed
• 3 scallions, white parts only, tied in a knot
• 1 tbsp kosher salt
• 1 tsp ground white pepper

For the proteins (served raw, sliced paper-thin)

• 8 oz skinless chicken breast
• 6 oz lean pork loin
• 4 quail eggs (or 2 large eggs, beaten)
• 2 oz Yunnan ham, julienned for garnish

For the vegetables and aromatics

• 6 oz fresh straw mushrooms, halved (or button mushrooms, quartered)
• 3 oz Chinese chives, cut into 2-inch lengths
• 2 oz mung bean sprouts, rinsed
• 2 scallions, finely sliced on the bias
• 1 small handful fresh cilantro leaves
• 1 tsp grated ginger

For the noodles and finishing

• 14 oz fresh wide rice noodles (or 8 oz dried, soaked)
• 2 tbsp rendered chicken fat (or peanut oil)
• 2 tsp toasted sesame oil
• 1 tsp ground white pepper, plus more to taste
• Fine sea salt, to taste
• Chile oil or fresh chile, optional for serving

Directions

1. Make the broth: In a large stockpot, blanch the pork bones in boiling water for 3 minutes, then drain and rinse. Return to the pot with the chicken, ham, ginger, scallion whites, and 12 cups cold water. Bring to a vigorous boil, skimming any foam, then reduce to a gentle simmer and cook uncovered for 35 minutes, skimming occasionally.
2. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids (or reserve chicken meat for another use). Season with the salt and 1 tsp white pepper, then return to a rolling boil. The broth must stay at a full boil right up to serving.
3. Slice the chicken breast and pork loin into paper-thin slices, about 1/8-inch thick. For easier slicing, freeze the meat for 20 minutes first. Arrange the raw sliced meats on a plate alongside the quail eggs, julienned ham, mushrooms, chives, and bean sprouts so everything is ready to assemble.
4. If using dried rice noodles, soak them in warm water for 30 minutes until pliable; if fresh, separate and loosen the strands. Place the noodles in a strainer and dip into boiling water for 30 seconds to heat through, then divide among four large, pre-warmed deep bowls.
5. In a small saucepan, heat the chicken fat (or oil) until it is just smoking. Ladle about 2 cups of the boiling broth into each warmed bowl, then stir 1/2 tsp of the hot fat into each bowl to create a glossy, insulating layer on top.
6. Add a few slices of the raw chicken and pork to each bowl; the boiling broth will cook them within seconds as the fat seals in the moisture. Gently crack a quail egg into each bowl if desired, or drizzle in beaten egg in a thin stream.
7. Top each bowl with a handful of mushrooms, chives, and bean sprouts, followed by the julienned ham, grated ginger, sliced scallions, and cilantro. Finish with a drizzle of sesame oil and a pinch more white pepper.
8. Serve immediately, with extra boiling broth in a pot on the side so diners can replenish as needed. Offer chile oil on the side for those who want a little heat.

Cook’s Notes

• The broth must be at a full rolling boil (212°F) when poured; it is the heat that instantly cooks the raw meat, so never let it sit off the heat.
• Partially freezing the chicken and pork for 20 minutes makes slicing them paper-thin much easier, which is essential for proper cooking and tender texture.
• Traditionally, a layer of hot chicken fat floats on top of the broth to insulate it and keep it scalding hot during the short trip across the table to the diner.
• Pre-warm the serving bowls by rinsing them with boiling water before adding the noodles; cold bowls will drop the temperature and prevent the meat from cooking properly.
• Customize toppings with shrimp, fish fillet, fried tofu puffs, or pickled mustard greens to suit your taste – the dish is meant to be personalized at the table.

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