D-147
FRI, SEP 18, 2020
San Xian Mi Fen (三鮮米粉)
Notes
The wind on the walk home yesterday made me crave a warm broth. There were still leftover ingredients from the weekend shopping too.
Apparently people in Hunan, Mao's hometown, start their morning with a bowl of #sanxianmifen - though I suspect that's largely thanks to "the seasons we live in," much like how the line "Koreans start their day with rice and a hot soup" wouldn't hold up everywhere either. Hunan, meanwhile, has positioned itself as the true home of spicy food within China. (Take that, Sichuan.)
Checked the broth I'd simmered the night before going to bed (dried shiitake, onion, green onion, the shiitake soaking water, and the star of the show, chicken stock), seasoned the minced pork with pepper and salt, and prepped bok choy, chives, and shiitake mushrooms. Boiled the rice noodles, plated them, added the prepped ingredients, and poured the broth generously over the bowl.
A mild, baby-spice-level #sanxianmifen. #breakfast #breakfaststagram
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Simmer the broth before bed (700ml water, 1 dried shiitake, 1/2 onion, 1 green onion, 1/2T chicken stock).
- 02
Heat oil in a pan and stir-fry 200g ground pork with salt and a pinch of pepper.
- 03
Soak 2 servings of rice noodles in water in a mixing bowl.
- 04
Place bok choy, chopped chives, and boiled shiitake mushrooms in a bowl, add the rice noodles from step 3, then heat the broth from step 1 and pour it over.
