Guilin Rice Noodles (Silky Rice Noodles in Beef Brisket Broth)

Quick answer

Total time: 55 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Guilin rice noodles are the signature noodle dish of Guilin in Guangxi, China, built on a clear beef brisket broth that has been simmered until the collagen fully dissolves and the liquid turns deeply savory without becoming heavy.

The slender rice noodle strands are smooth and slightly springy, and they absorb the broth as the bowl sits. Soy sauce seasons the soup with a salty, round undertone rather than any sharp edge. Pickled daikon radish is added as a topping for its crisp bite and vinegary tang, which cuts through the richness of the beef broth and resets the palate between mouthfuls. A drizzle of chili oil introduces a warm, slow-building heat that spreads through the soup. Fresh cilantro placed on top at the end adds a bright, citrus-forward herbal fragrance that ties the Southeast Asian-influenced profile of the bowl together. The combination of broth, noodles, and contrasting toppings is what makes Guilin rice noodles a dish people return to repeatedly.

Ingredients

servings

IngredientAmountUnit

rice noodles220 gg

beef brisket180 gg

beef broth900 mlml

pickled radish60 gg

cilantro20 gg

soy sauce1 tbsptbsp

chili oil1 tbsptbsp

garlic1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Soak 180 g beef brisket in cold water to draw out blood, then place it in a pot with enough water to cover.

Simmer over low heat for at least 1 hour, until a chopstick slides in with little resistance.
2

Heat

Lift out the cooked brisket and let it cool briefly so the juices settle and the slices hold their shape.

Cut it against the grain into thin 2 to 3 mm slices to keep the meat from feeling tough in the bowl.
3

Control

Combine 900 ml beef broth with 1 tbsp soy sauce and 1 tsp sliced garlic.

Simmer gently over low heat for 10 minutes, then skim off foam and floating oil so the broth stays clear and clean tasting.
4

Heat

Cook 220 g rice noodles in boiling water according to the package time.

When the strands look translucent and no firm center remains, rinse briefly under cold water to remove starch and prevent sticking.
5

Prep

Drain the noodles thoroughly in a sieve before placing them in a deep serving bowl.

Arrange the thin brisket slices in a single layer on top, leaving space so the hot broth can warm the meat evenly.
6

Finish

Pour the hot broth over the noodles until they are submerged, then add 60 g pickled radish and 20 g cilantro.

Drizzle 1 tbsp chili oil at the very end so its aroma stays vivid when served.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Silky rice noodles absorb the clear beef brisket broth in this traditional Guilin recipe.
Finish cue: When the strands look translucent and no firm center remains, rinse briefly under cold water to remove starch and prevent sticking.
Avoid this: Cut it against the grain into thin 2 to 3 mm slices to keep the meat from feeling tough in the bowl.