Dry Mix Rice Noodle Recipe

Blanch beef

Place the beef shank in a large pot and cover with cold water. Bring to a rolling boil for 5 minutes to remove blood and impurities. Drain and rinse the beef and the pot under running water.

Prepare braising liquid

Return the cleaned beef to the pot. Add 3 liters fresh water, smashed ginger, crushed garlic, star anise, cinnamon stick and Sichuan peppercorns. Add light soy sauce, dark soy sauce, Shaoxing wine and rock sugar. Bring to a gentle simmer.

Braise

Reduce heat to low so the liquid is at a gentle simmer. Partially cover and braise for 2 to 2.5 hours, or until the beef shank is fork-tender. Skim fat and scum occasionally. During the last 15 minutes taste the broth and season with salt as needed (about 10 g total). Remove beef and let rest 15 minutes, reserve braising broth. Strain the broth through a fine sieve and keep hot (or refrigerate and skim fat before reheating).

Slice beef

When the beef is cool enough to handle, thinly slice across the grain into 3–5 mm pieces. Reserve a few larger pieces for presentation.

Rehydrate and cook noodles

Bring a large pot of water to a rolling boil. Add the dried rice noodles and cook according to package instructions—usually 4–6 minutes—until just tender (al dente). Stir occasionally to prevent sticking. Drain and immediately rinse under warm water to stop cooking and remove surface starch. Toss with 2 tbs sesame oil to keep separate.

Prepare dressing

In a small bowl combine 2 tbs soy sauce, 1 tbs black vinegar and 2 tbs chili oil. Taste and adjust — add more chili oil for heat or more vinegar for brightness. Stir in toasted sesame seeds and sliced spring onion.

Rehydrate lily flowers

If dried lily flowers are used, soak in warm water for 20–30 minutes until pliable. Rinse thoroughly to remove grit, trim any tough ends, then blanch in boiling water for 1 minute and drain. Halve long petals if desired.

Warm pickled cabbage & sour beans

Briefly warm the drained pickled Chinese cabbage and sour beans in a small saucepan with 1–2 tablespoons of reserved braising broth over medium heat for 2–3 minutes to remove excess coldness and to meld flavors. Do not overcook—these are pickled and should keep some texture.

Prepare eggs and peanuts

If pot stewed eggs are not already prepared, braise eggs in a small amount of the reserved braising liquid for 10–20 minutes until colored and flavored; cool and halve. Coarsely chop roasted peanuts and toast briefly in a dry pan if not already roasted.

Assemble bowls (Dry-mix style)

For each serving (makes 4): Place 100 g cooked rice noodles into a wide shallow bowl. Arrange 100–150 g sliced beef shank on one side. Add a small mound (about 75 g) of warmed pickled Chinese cabbage, 20 g of rehydrated lily flowers, and about 20 g sour beans. Place two halved pot stewed eggs alongside. Sprinkle 20 g chopped peanuts and a pinch of white pepper and chopped raw garlic (if using). Drizzle ~2–3 tbs of the prepared dressing over the noodles and toppings and finish with a small drizzle of sesame oil if desired. Garnish with cilantro and extra spring onion.

Serve

Serve immediately with a small ladle of the reserved braising broth on the side (about 120–150 ml per person) so diners can sip or add to the bowl to taste. For a drier presentation, provide broth separately.