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Silky rice noodles are served in a rich, spiced beef broth with tender braised beef and pickled vegetables. This protein-loaded Guizhou family classic is one of China's most beloved regional noodle soups.
Blanch the beef shank and beef bones in boiling water for 5 minutes, then drain and rinse to remove impurities.
Heat 2 tbsp vegetable oil in a large pot over medium heat. Add ginger slices, garlic cloves, star anise, dried chili peppers, and Sichuan peppercorns. Sauté for 1-2 minutes until fragrant but not burnt.
Add beef shank and bones back to the pot. Pour in Shaoxing wine and soy sauce, toss to coat, and sear for 3-4 minutes.
Add enough water to fully cover the beef (about 8 cups). Bring to a boil, skim off any foam, then add rock sugar and salt. Reduce to a gentle simmer, cover, and cook for 90 minutes—check occasionally to adjust water, keeping beef submerged.
Remove beef shank, let cool slightly, and slice thinly against the grain. Strain the broth; discard solids and return clear broth to the pot. Taste and adjust salt.
In a separate pot, bring water to a boil. Blanch rice noodles for 2-3 minutes until just tender; immediately rinse in warm water to maintain silkiness.
Blanch bok choy for 30 seconds until bright green, then prepare pickled mustard greens and herbs.
Assemble: In each bowl, add noodles, arrange beef slices, ladle over hot broth, and top with bok choy, pickled mustard greens, scallions, and cilantro. Drizzle with remaining vegetable oil for sheen if desired.
Serve piping hot and enjoy immediately for best texture.
