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Bone Broth Rice Noodles
Springy rice noodles bathed in a clear, slow-simmered pork bone broth perfumed with star anise, cinnamon, ginger and scallion, served with a fried egg on top.
Instructions
- 1
Put the fan-shaped bones into cold water and boil until it reaches a boil, skimming off the foam.
- 2
Add green onions, ginger, star anise, and cinnamon, and simmer over medium-low heat for about 50 minutes.
- 3
The meat of the fan bone is neither dry nor greasy. It is good for stewing or braising.
- 4
Cook the rice noodles in the pot for 20 minutes. Cover and simmer for 15 minutes.
- 5
Scoop out and set aside.
- 6
Season the bone broth with salt.
- 7
Fry an egg.
- 8
Plating.
- 9
Pour in the bone broth.
- 10
Let's start eating rice noodles!
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Ingredients
Main Ingredients
- Bone brothto taste
- rice noodlesto taste
- Egg1 piece
Seasonings
- Saltto taste