Yunnan-Style Breakfast Noodle Soup (Mi Xian)


Hi guys, today we’ll be gonna making Yunnan Style Breakfast Noodle Soup (Ximian). This well-known breakfast in China's Yunnan Province begins with crisp rice noodles and ground meat in stripped-down pork stock, at that point gets altered with upwards of twelve fixings. Find crisp rice noodles in the refrigerated area at most Asian markets.




What You Will Need

Stockpot

Opened Spoon

Fine-Mesh Strainer

Medium Saucepan

Medium Bowl

Tongs

For the stock

5 lb. pork bones

1⁄2 tsp. genuine salt

Dark vinegar, for serving

Chile oil, for serving

Chile glue, for example, sambal oelek, for serving

New mint leaves, for serving

Garlic chives (Chinese chives), cleaved, for serving

Cured mustard greens, hacked, for serving

Cured red chiles, daintily cut, for serving

Scallions, daintily cut, for serving

Sesame seeds, for serving

Genuine salt, for serving

MSG, for serving

For the meat and noodles

Genuine salt

3 1⁄2 oz. pork shoulder, daintily cut

Aged chile bean glue (doubanjiang), to taste

1⁄2 lb. ground pork

16 oz. new rice noodles

Procedure:

1. Make the juices: Fill a huge stockpot most of the way with water and bring to a quick bubble over high warmth. Cautiously include the pork bones and cook, undisturbed, for 5 minutes. Evacuate the bones utilizing an opened spoon and save. Dispose of the fluid. Clear out the pot and spot back on the stove. Include the bones and load up with enough water to cover (around 18 cups). Heat to the point of boiling, at that point decrease to a stew. Cook, undisturbed, until the stock is delightful and diminished, 3 hours. Strain through a fine-work strainer and dispose of the solids (you ought to have 8 cups stock). Use soup promptly, or let cool, at that point chill as long as 2 days.

2. At the point when prepared to serve, warm the soup over medium-high warmth until any fat has been liquefied. Include 1⁄2 tsp. genuine salt and up to 1 cup water to weaken and extend the stock somewhat.

3. Make the pork: Meanwhile, fill a medium pan with 2 inches water and heat to the point of boiling. Season with 2 portions of salt and include the pork shoulder. Cook until delicate and never again pink, 3 minutes. Utilizing an opened spoon, evacuate the pork to a bowl (hold the cooking water). Mix in the aged chile bean glue, and spread the bowl with foil.

4. Heat the cooking water back to the point of boiling and include the ground pork. Cook, breaking it into little pieces with a wooden spoon until simply cooked through, around 3 minutes. Evacuate the ground pork to a different little bowl and spread with foil.

5. Make the noodles: Add enough extra warm water to the pot to cook the noodles in. Bring to a stew over high warmth, at that point include the rice noodles and cook until delicate, around 30 seconds.

6. Utilizing tongs, separate the noodles between 4 soup bowls. Gap the juices between the dishes to cover the noodles. Trimming with mint.

Present with the cleaved and ground pork, dark vinegar, chile oil, chile glue, mint, garlic chives, cured mustard greens, cured chiles, scallions, sesame seeds, salt, and MSG for fixing.