Crossing the Bridge Noodles
This traditional Yunnan dish features a rich, hot broth poured over a vibrant array of fresh ingredients at the table, cooking them instantly. It's a customizable and interactive meal, perfect for a comforting and flavorful experience. The key is a deeply savory broth and thinly sliced components.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
broth
- 1 pcschicken carcass, roasted, for broth
- 1 pcspork bone, for broth
- 50 gginger, sliced, for broth
- 3 pcsgreen onion, chopped into large pieces, for broth
- 2 pcsstar anise, for broth
- 3 lwater
meat
- 200 gpork loin, very thinly sliced
- 200 gchicken breast, very thinly sliced
- 150 gfish fillet, very thinly sliced
noodles
- 400 grice noodle, thin, cooked
toppings
- 8 pcsquail egg
- 100 genoki mushroom, trimmed
- 50 gwood ear mushroom, rehydrated, sliced
- 100 gchrysanthemum green, chopped
- 100 gbean sprout
garnish
- 2 pcsgreen onion, thinly sliced, for garnish
- 0.25 cupcilantro, chopped, for garnish
condiments
- 2 tbspchili oil(optional)
seasoning
- 1 tspsalt
- 0.5 tspwhite pepper
Equipment
small bowls · fine-mesh sieve · ladle · cutting board · knife · serving bowls · large stockpot
The method
Step by step
- 1
Combine the chicken carcass, pork bone, ginger, large pieces of green onion, and star anise in a large stockpot.
About 5 min
- 2
Add the water to the pot, ensuring all ingredients are submerged.
- 3
Bring the broth to a rolling boil over high heat, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2-3 hours for a richer flavor.
About 1 hr
Cook’s note: Skim any foam or impurities from the surface during the first 30 minutes of simmering for a clearer broth.
- 4
While the broth simmers, prepare all the raw ingredients. Thinly slice the pork loin, chicken breast, and fish fillet and arrange them on separate serving plates.
About 15 min
Cook’s note: Slicing meat very thinly is crucial for it to cook instantly in the hot broth.
- 5
Boil the rice noodles according to package instructions until tender, then drain and rinse with cold water to prevent sticking. Portion them into individual serving bowls.
About 10 min
- 6
Arrange the quail eggs, enoki mushrooms, wood ear mushrooms, chrysanthemum greens, and bean sprouts on separate serving plates.
About 10 min
- 7
Once the broth has simmered sufficiently, strain it through a fine-mesh sieve into a clean pot. Discard the solids.
About 5 min
- 8
Season the strained broth with salt and white pepper to taste. Keep the broth very hot, ideally simmering, just before serving.
Cook’s note: The broth should be intensely hot to cook the raw ingredients.
- 9
To serve, place a portion of cooked rice noodles into a large, heat-proof serving bowl. Quickly add the raw meat slices, arranging them on top of the noodles.
- 10
Carefully ladle the extremely hot broth over the meat and noodles. The heat of the broth will instantly cook the thinly sliced ingredients.
Cook’s note: Use a ceramic or stone bowl that retains heat well to keep the broth hot.
- 11
Add the quail eggs, mushrooms, and vegetables to the bowl as desired.
- 12
Garnish with sliced green onion and chopped cilantro. Serve immediately with chili oil on the side, if using.
Keep it good
Store leftover broth and cooked noodles separately in airtight containers in the refrigerator.
Reheat broth gently on the stovetop until simmering hot. Reheat noodles in the microwave or by briefly dipping in hot water.
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