Yunnan Cross-Bridge Rice Noodles with Spring Herbs and Chili Oil

Prepare the broth: In a large pot, combine the whole chicken, pork bones, ginger slices, and water. Bring to a boil, then reduce to a simmer. Skim off any impurities. Simmer for 2 hours until the broth is rich and flavorful. Strain and reserve the broth, discarding solids. Season with salt to taste.

Make the chili oil sauce: In a small saucepan, heat vegetable oil over medium heat. Add minced garlic and toast until fragrant. Remove from heat and immediately pour over chili flakes and ground Sichuan peppercorns in a heatproof bowl. Stir in soy sauce, fish sauce, and sugar. Let it cool to develop flavors; this creates the glossy red sauce shown in the image.

Prepare the toppings: Thinly slice the Yunnan ham, fish fillets, shrimp, and chicken breast. Arrange them on a platter with bean sprouts, quail eggs, cilantro, mint, and green onions.

Cook the noodles: Bring a pot of water to a boil. Add the soaked rice noodles and cook for 1-2 minutes until tender but firm. Drain and divide among four large serving bowls.

Assemble the dish: Heat the reserved broth until piping hot. Pour the hot broth over the noodles in each bowl. Quickly arrange the sliced meats, shrimp, fish, and quail eggs on top so they cook slightly in the broth. Garnish with bean sprouts, herbs, and green onions.

Serve: Drizzle the prepared chili oil sauce over each bowl, as shown in the image, to add a rich, spicy flavor. Instruct diners to mix everything together before eating to enjoy the layered textures and spring-fresh herbs.