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

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.

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.

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.

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.

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.

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.