Guilin Rice Noodles Guangxi

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A celebrated street food from the karst mountains region of Guilin in Guangxi province, these rice noodles are served in a clear pork-and-beef broth and crowned with an array of punchy toppings. The magic is in the build: savory braised meat, crunchy peanuts, tangy pickled long beans, and a slick of chili oil come together over slippery rice noodles.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 78 gCarbs
• 4 gFiber
• 6 gSugar
• 38 gProtein
• 1180 mgSodium
• 640 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the pork bone broth

• 2 lb pork neck bones, rinsed
• 8 cups cold water
• 1 yellow onion, halved and charred
• 4 garlic cloves, smashed
• 1 (3 inch) knob fresh ginger, sliced
• 2 star anise
• 1 small cinnamon stick
• 2 tbsp light soy sauce
• 1 tsp kosher salt

For the braised beef topping

• 1 lb beef brisket, cut into 2 inch chunks
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Shaoxing rice wine
• 1 tbsp rock sugar (or brown sugar)
• 2 star anise
• 1 small cinnamon stick
• 3 slices fresh ginger
• 2 cups water

For the rice noodles and toppings

• 1 lb fresh wide rice noodles (or 8 oz dried rice sticks, soaked)
• 1/2 cup chopped pickled long beans (douchong)
• 1/4 cup chopped pickled chili peppers
• 1/3 cup roasted unsalted peanuts, lightly crushed
• 2 cubes red fermented tofu (nanru), mashed with 1 tbsp of its sauce
• 4 scallions, thinly sliced
• 1/2 cup fresh cilantro leaves
• 2 tbsp chili oil, plus more to taste

Directions

1. Make the broth: combine pork bones, water, charred onion, garlic, ginger, star anise, cinnamon, soy sauce, and salt in a large pot. Bring to a boil, skim off any foam, then reduce heat and simmer uncovered for 45 minutes, adding water if needed to keep bones covered. Strain and keep hot.
2. While the broth simmers, braise the beef: in a small heavy pot, combine brisket, both soy sauces, rice wine, sugar, star anise, cinnamon, ginger, and water. Bring to a boil, cover, and simmer over low heat for 1 hour, or until the beef is fork-tender. Remove, cool slightly, and slice thinly across the grain. Reduce the braising liquid to a glossy glaze and reserve.
3. Bring a large pot of water to a boil. If using fresh rice noodles, blanch for 30 seconds just to heat through; if using dried, cook according to package directions until tender but still chewy. Drain and divide among 4 large deep bowls.
4. Spoon 1 1/2 to 2 cups of hot pork bone broth into each bowl over the noodles. Top with sliced braised beef, then arrange small mounds of pickled long beans, pickled chilies, crushed peanuts, and a teaspoon of mashed fermented tofu over each.
5. Finish with a generous shower of scallions and cilantro, drizzle with chili oil, and serve immediately with extra chili oil on the side for diners to adjust heat to taste.

Cook’s Notes

• Char the onion directly over a gas flame or in a dry skillet until blackened; this gives the broth a deep, smoky backbone characteristic of the original.
• If pork neck bones are unavailable, use a mix of pork ribs and trotters for body and richness.
• Pickled long beans (douchong) and red fermented tofu (nanru) are nonnegotiable for authentic flavor and can be found in any Chinese grocery.
• For a lighter version, skip the braised beef and serve with simple blanched pork slices and a splash of the braising liquid instead.
• Adjust chili oil at the table; Guangxi locals love it quite spicy, but start with a small drizzle if you are heat-sensitive.

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