Ingredients
- Rice noodles
- Pork bones for the broth
- Pickled beans or sour greens
- Peanuts, often
- Roast pork, egg, or chili, as toppings
How it is cooked
- The broth is simmered until it is clean and porky. Some bowls are sour from the pickle, some are not. Both are local.
- Noodles are blanched and the broth is poured over.
- You add chili, sour pickle, and toppings. A stall will gesture at the trays.
- Eat it in the morning. It is the city’s ordinary breakfast.
Taste
Light, porky, and sour if you took the pickle. The noodle is soft rice, not wheat. Peanuts on top are common and easy to miss.
Possible allergens
- Rice noodles are not wheat, and the pot they were blanched in may have held wheat noodles.
- Peanuts, in the classic version or as a garnish.
- Pork.
- Egg if you add it.
- Soy sauce, which in China is often brewed with wheat.
- A shared wok or a house chili oil can add peanut, sesame, or shellfish even when the recipe does not.