No Sweet Sour: Yunnan Small Pot Rice Noodles (Xiaoguo Mixian, 小锅米线)

Step 1

In a large stockpot, add enough water to cover the leg bones by 5 cm (2 inches). Bring to a boil over a high flame and let it cook for 2-3 minutes.

Step 2

Drain the stock and rinse the pork bones under cold water to wash off any blood and foam. Next, wash the stockpot, then return the pork bone back to the pot.

Step 3

Add 4 liters of cold water to the stockpot. Bring to a boil. Skim off any remaining foam. Add all seasonings, turn the heat down to low, and simmer (covered) gently for at least 3 hours.

Step 4

Strain the stock. Let the broth cool. You can store the stock in the fridge for up to 3 days or in the freezer for up to 3 months.

Step 5

If using dried rice noodles: Cook the rice noodle according to the instructions on the package. Soak the cooked rice noodles in icy water until thoroughly chilled. Drain and set aside.

Step 6

Combine pork mince, salt, and ginger in a small bowl. Add the water one tablespoon at a time, then stir counterclockwise until the water fully absorbs in the mince. Repeat until you've added all 3 tablespoons water. Shape into a rough patty and set aside.

Step 7

Add the pork stock and lard to the stockpot. Bring to a boil over a high flame. Add the pork, then, using the backside of a soup spoon, gently press on the pork without breaking it loose into small pieces. Try to get a meatloaf shape by pressing on the pork. Add the Pixian douban and let boil for 30 seconds.

Step 8

Add the chives, bean sprouts, pickled mustard greens, and rice noodles. Bring to a boil, then let cook for 2-3 minutes.

Step 9

Season with light soy and sweet soy sauce, then cook for another 30 seconds. Add the chili oil and fresh pea shoots to the top right before turning off the heat.

Step 10

Pour over into a large bowl. Use a spoon to support the tilting pot, by letting the liquid into the serving bowl first, then slowly pour over the rest of the non-liquid ingredients. Serve immediately while hot and enjoy.