榨菜粉丝汤 Shredded Pork With Preserved Vegetable & Rice Noodle Soup Recipe

Prepare pork

If pork is not already thinly sliced, partially freeze for 20–30 minutes then slice thin across the grain. Toss slices with Shaoxing wine and 1/2 teaspoon light soy sauce; set aside to marinate 10 minutes.

Make stock

In a large pot, heat 1 tablespoon vegetable oil over medium heat. Add smashed ginger slices and briefly stir for 30 seconds until fragrant. Pour in chicken stock and 500 ml water and bring to a gentle simmer.

Poach pork

Once the stock is simmering (small bubbles), add marinated pork slices in a single layer. Stir gently to separate and cook 1–2 minutes until just opaque. Use a slotted spoon to remove pork to a bowl and reserve. Keep the pot simmering.

Season soup

Add remaining light soy sauce (1/2 tbs), salt, and white pepper to the simmering broth. Taste and adjust seasoning. Keep broth at a low simmer while you prepare preserved vegetables and noodles.

Rinse and shred zhacai

If using shop-bought zhacai, rinse briefly under running water to remove excess brine, then squeeze and shred thinly. This reduces saltiness and gives a crisp texture.

Sauté aromatics & zhacai

In a small skillet, heat 1 teaspoon sesame oil with 1 tablespoon vegetable oil over medium heat. Add minced garlic and the white parts of the scallions; cook 30 seconds until aromatic. Add shredded zhacai and stir-fry 1–2 minutes to warm and slightly caramelize, releasing aroma. Transfer to the simmering broth and simmer 2–3 minutes to meld flavors.

Prepare vermicelli

Soak dried rice vermicelli in warm water for 5–8 minutes or until pliable but not mushy. Drain well and briefly rinse with hot water to warm through. Portion the soaked vermicelli into serving bowls.

Reheat pork and combine

Return reserved pork slices briefly to the simmering broth just to reheat (about 30 seconds). Stir to combine pork, zhacai, and broth.

Ladle and garnish

Carefully ladle the hot broth with pork and shredded zhacai over the prepared rice vermicelli in each bowl, distributing pork and vegetables evenly. Top with chopped scallion greens, cilantro if using, fried shallots or crispy garlic, a drizzle of chili oil to taste, and a sprinkle of white sesame seeds.

Serve

Serve immediately while hot. Provide extra chili oil and light soy sauce at the table for adjustments.