Gulin Soup 桂林米粉 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 impurities. Drain and rinse the beef and pot to remove scum; set beef aside.

Make aromatic broth

In a clean large stockpot, add 3 liters (3000 ml) water, blanched beef shank, smashed ginger, smashed white scallion parts, star anise, Sichuan peppercorns, Shaoxing wine, light soy sauce, and rock sugar. Bring to a boil, then reduce to a low simmer. Partially cover and simmer gently for 2 to 2.5 hours, or until beef is tender but still sliceable. Skim any surface fat or scum occasionally.

Finish broth seasoning

When beef is tender, remove beef and set aside to cool slightly. Strain the broth through a fine-mesh sieve or cheesecloth into another pot to remove solids. Taste and adjust seasoning with salt (about 2 tsp to start) and white pepper. Keep broth hot over low heat.

Shred beef

When beef is cool enough to handle, thinly slice or shred the beef shank across the grain into bite-size pieces. Reserve juices and any gelatinous bits to add back into the strained broth for flavor.

Prepare dried lily flowers

Soak dried lily flowers in warm water for 20–30 minutes until softened. Rinse thoroughly to remove grit, then trim off tough bases and roughly tear into shorter lengths (2–3 cm).

Prepare beans, peanuts and bean curd skin

If using raw peanuts, blanch them in boiling water for 4–5 minutes, drain and set aside. Rinse fermented black beans (douchi) briefly and lightly chop or crush. Rehydrate bean curd skin per package instructions (soak in warm water 10–15 minutes) and cut into 3–4 cm strips.

Warm pickled cabbage

In a small saucepan, add a teaspoon of oil, sauté minced garlic briefly until fragrant (15 seconds) then add the chopped pickled Chinese cabbage and a splash (1–2 tbs) of the strained beef broth. Simmer 3–5 minutes to warm and mellow the pickles. Taste and adjust — the pickled cabbage should be tangy and slightly soft. Keep warm.

Cook noodles

Bring a large pot of water to a rolling boil. Add the rice noodles and cook according to package instructions (fresh rice noodles 30–60 seconds; dried 3–5 minutes) until tender but still slightly chewy. Stir gently to prevent sticking. Drain the noodles and briefly rinse under hot water to remove excess starch and keep them separated. Divide noodles among serving bowls (approx. 150 g cooked noodles per serving).

Reheat and combine toppings

Bring the reserved strained broth back to a simmer. Add the soaked lily flowers, bean curd skin strips, blanched peanuts, and chopped fermented beans to the broth and simmer 2–3 minutes to heat through and allow flavors to marry. If the broth reduced too much, add a splash of water to reach desired intensity.

Assemble each bowl

Place portioned noodles in each bowl. Top with warm pickled cabbage (about 50 g per bowl), a ladle (approx. 350–450 ml) of hot broth with lily flowers/bean curd skin/peanuts, and 100–130 g shredded beef distributed among bowls. Add blanched greens (about 50 g per bowl).

Garnish and season

Finish with sliced green scallions, cilantro, a drizzle of sesame oil, white pepper to taste, and chili oil on the side or drizzled (about 1 tsp to 1 tbs chili oil per bowl depending on heat preference). Add pickled green chilies if using.

Serve immediately while broth and noodles are hot. Leftover broth can be refrigerated for up to 3 days or frozen for longer storage. Keep noodles and toppings separate when storing to avoid sogginess; reheat broth and combine when ready to eat.