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Silky rice noodles are served in a rich, spiced broth with braised beef, pickled beans, and chili oil. A beloved Guangxi family street food, this protein-topped bowl is complex, satisfying, and uniquely Southern Chinese.
Trim and cut the beef brisket into large chunks. Blanch the pieces in boiling water for 5 minutes, then rinse and drain to remove excess fat and impurities.
In a large pot, heat 2 cups beef broth and add ginger slices, star anise, and garlic. Add the blanched brisket, then pour in the rest of the broth along with soy sauce, Shaoxing wine, sugar, and salt. Bring to a simmer, skimming any foam.
Simmer the beef covered on low heat for 90 minutes to 2 hours until tender but not falling apart. Adjust seasoning to taste. Once beef is done, remove star anise and ginger slices.
While beef braises, soak dried rice noodles in hot water for 20 minutes or until pliable. Cook in boiling water for 2-3 minutes until just tender; immediately drain and rinse with cold water to stop cooking.
Briefly blanch bok choy in boiling water (about 30 seconds) and set aside. Warm pickled beans and peanuts in a dry skillet separately on medium heat for 1-2 minutes until aromatic.
Assemble bowls: Divide noodles, beef slices, and broth evenly. Top each with pickled beans, blanched bok choy, peanuts, chopped scallions, and a drizzle of chili oil. Serve hot.
