广西街边风味螺蛳粉
A bustling street food stall in Guangxi serves this iconic bowl of rice noodles in a fiery, aromatic broth infused with river snails and pickled bamboo shoots. Topped with peanuts, tofu skin, and fresh greens, it's a warming, tangy, and spicy delight perfect for a crisp autumn day.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
2 人份 servings
总时长 Total
50 分钟 min
dried rice noodles
or fresh rice noodles
river snails
cleaned and soaked, optional if unavailable
pork or chicken stock
for the base broth
pickled bamboo shoots
sliced
garlic
minced
ginger
sliced
doubanjiang (chili bean paste)
or to taste
soy sauce
Sichuan peppercorns
ground
white pepper powder
cooking oil
for stir-frying
baby bok choy or other greens
washed
fried tofu skin
cut into strips
roasted peanuts
for garnish
scallions
chopped for garnish
Chinese black vinegar
optional for tanginess
Soak dried rice noodles in cold water for 20 minutes, then cook according to package instructions until al dente. Drain and set aside.
If using river snails, clean them thoroughly and blanch in boiling water for 2 minutes, then drain.
In a large pot, heat oil over medium heat. Add garlic, ginger, and doubanjiang. Stir-fry until fragrant, about 1 minute.
Add the river snails (if using) and pickled bamboo shoots. Stir-fry for 2-3 minutes.
Pour in the stock, add soy sauce, ground Sichuan peppercorns, and white pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes to develop flavor.
While the broth simmers, prepare the toppings: blanch the greens in boiling water until bright green and crisp, then drain. If using fried tofu skin, briefly soak in hot water to soften.
Taste the broth and adjust seasoning with salt, sugar, or more chili paste if needed. Add black vinegar if desired.
To serve, divide cooked noodles between two bowls. Ladle the hot broth over the noodles.
Top each bowl with blanched greens, tofu skin strips, roasted peanuts, and chopped scallions.
Serve immediately with extra chili oil or vinegar on the side.
Cooking Tips