Shaguo Mixian (砂锅米线) Yunnan Clay Pot Rice Noodles with Pork and Spicy Pickled Greens
Adapted from Georgia Freedman's Cooking South of the Clouds: Recipes and Stories From China's Yunnan Province, published in 2018 by Kyle Books.
The Mala Market
Ingredients
Ingredients per individual serving
- 3 ounces ground pork
- 2 cups pork broth
- ½ cup napa cabbage, thinly sliced
- 5 tablespoons Yunnan-style pickled mustard greens (suancai)
- fresh or dried round, medium-weight rice noodles (mixian)
- ½ teaspoon salt
- 2 garlic chives (or scallions) cut in ½-inch pieces
- chili oil for serving
- Zhenjiang black vinegar for serving
Instructions
- Bring a large pot of water to boil. Place the pork in a fine-mesh metal strainer and lower into the pot, holding the meat under the water a few seconds until just cooked through. Remove and hold.
- If using dried rice noodles, add them to the pot of boiling water and cook until almost done. Remove to a colander and rinse with cold tap water.
- Add pork broth to a sand pot or other clay pot, or to a saucepan, and bring to a boil. Add the pork, napa cabbage and 3 tablespoons of the pickled mustard greens. Return to a boil and cook until the cabbage is softened, 2 to 3 minutes. Add the cooked noodles or fresh noodles to the pot and boil briefly until done. Stir in salt and garnish with garlic chives (or scallions) and remaining 2 tablespoons pickled mustard greens and cook briefly.
- If using a saucepan, transfer soup to a warmed serving bowl. If using a clay pot, serve the soup in it— carefully, as it will be very hot! Serve with chili oil and vinegar.
Notes
Find recipe for Yunnan-style pickled mustard greens here.
To make Kathy's family's Sichuan homestyle chili oil using roasted rapeseed oil and fragrant-hot ground chilies, see her Traditional Sichuan Chili Oil recipe. Or, for the ultra-mouthwatering 香辣 (xiānglà)/fragrant-hot version, see the Aromatic Sichuan Chili Oil recipe!