Crossing the Bridge Noodles
This iconic Yunnan rice noodle soup arrives as a bowl of searingly hot, clear chicken broth topped with a thin layer of oil that insulates the heat, alongside plates of paper-thin raw meats, vegetables, tofu skin, and rice noodles. Diners add ingredients to the broth in a specific sequence: items that need the most cooking go in first, followed by quicker-cooking greens and, finally, the noodles. The meat, sliced so thin it is nearly translucent, turns opaque within seconds of touching the broth. This tableside cooking method ensures every component reaches the bowl at its ideal texture rather than overcooking in a pot. The oil cap preserves the broth's temperature throughout the meal, keeping the last bite as hot as the first. The name refers to a legend about a wife who carried soup across a bridge to her studying husband, using the oil layer to keep it warm.
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Instructions
- 1
Slice pork very thin and season with soy sauce and white pepper.
- 2
Bring broth to a vigorous boil and keep it piping hot.
- 3
Cook rice noodles separately, rinse briefly, and drain.
- 4
Place noodles in bowls, pour in hot broth, then add pork, sprouts, and chives in order.
- 5
Drizzle sesame oil, let cook for about 1 minute, then mix and serve.
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