Entree: China – Guangxi – 柳州螺蛳粉 ➤ Liǔzhōu luósīfěn (Spicy soupy rice noodle dish from Liuzhou featuring a pungent fermented-snout broth and pickled vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 3 hrs

Total 3 hrs 25 min

Ingredients

- 14 oz (400 g) fresh rice noodles
- 1 lb (450 g) river snails, cleaned
- 1 lb (450 g) pork neck bones or meaty pork bones (for broth)
- 8 cups (1.9 L) water
- 1 oz (28 g) fresh ginger, sliced
- 4 cloves garlic, crushed (12 g)
- 6 dried red chilies (10 g)
- 2 star anise
- 1 tbsp (15 ml) vegetable oil
- 1/2 cup (120 ml) chili oil (store-bought or homemade)
- 1/2 cup (120 g) fermented bamboo shoots, drained and chopped (suan sun)
- 6 oz (170 g) preserved pickled mustard greens, roughly chopped
- 1/2 cup (70 g) roasted unsalted peanuts
- 4 oz (115 g) fried tofu skin (yuba), torn into strips
- 6 dried shiitake mushrooms, rehydrated and sliced, approx. 3 oz (85 g) rehydrated
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1/2 tsp (2 g) white pepper
- Salt to taste
- 2 scallions, thinly sliced (for garnish)
- Fresh cilantro leaves for garnish (optional)

Instructions

1. Make the snail-pork broth: blanch pork bones in boiling water 3 minutes, drain and rinse. In a large pot combine blanched bones, river snails, ginger, garlic, dried chilies, star anise and 8 cups (1.9 L) fresh water; bring to a boil, then simmer gently 2–3 hours, skimming foam. Strain the broth through a fine sieve and return to a clean pot; discard solids.
2. Prepare toppings: while broth simmers, drain and chop fermented bamboo shoots and pickled mustard greens. Rehydrate shiitake if needed and slice. Lightly pan-toast peanuts if raw. Tear fried tofu skin into bite-sized strips.
3. Flavor the broth: bring strained broth to a simmer, add soy sauce, rice vinegar, white pepper and salt to taste; keep hot. If you prefer a stronger snail note, simmer a small portion of chopped fermented bamboo in the broth for 10–15 minutes.
4. Cook rice noodles: bring a separate pot of water to a vigorous boil and briefly cook noodles according to package instructions until tender, 30 seconds to 2 minutes for fresh noodles. Drain and divide among 4 bowls.
5. Assemble bowls: place a generous spoonful of pickled bamboo shoots and pickled mustard greens atop the noodles, scatter shiitake, tofu skin and peanuts, and spoon 1 to 1 1/2 cups (240–360 ml) very hot broth over each bowl to cover.
6. Finish and serve: drizzle each bowl with 1–2 tbsp (15–30 ml) chili oil, sprinkle scallions and cilantro, and offer extra vinegar, chili oil, and pickles at the table. Serve piping hot.