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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the rice noodles 2 minutes less than the package instructions, then rinse under cold water and set aside.
Dice the tomatoes and finely chop the spring onions, separating the whites from the greens.
Heat a pot over medium high heat and lightly brown the pork mince, breaking it up as it cooks.
Add the spring onion whites and garlic, then fry until fragrant. Pour in a splash of Shaoxing wine and let the alcohol evaporate.
Add the chillies and pickled vegetables. If the pickled vegetables are big, give them a rough chop first. Fry for a few minutes, then add the soy sauce, white pepper and toban sauce.
Pour in the broth and bring everything to a boil.
Add the cooked rice noodles, Sichuan peppercorn oil, fish sauce and Chinese black vinegar. Turn the heat down to low and stir in a splash of evaporated milk to give the broth extra richness and a smoother finish.
Garnish with the spring onion greens and fresh diced tomatoes before serving.
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Pork bone broth gives the best flavour.
A splash of evaporated milk makes the broth richer and smoother.
Can I use chicken broth instead of pork bone broth?
Yes, chicken broth works well too, though pork bone broth provides a richer flavor.
What can I use if I don't have Shaoxing wine?
You can substitute with dry sherry or omit it if necessary.
Is there a substitute for toban sauce?
You can use a mix of chili paste and soy sauce as an alternative.
How spicy is this dish?
The dish is quite spicy due to the Thai chillies and toban sauce, but you can adjust the heat by reducing these ingredients.
Can I make this dish vegetarian?
Yes, you can replace the mince pork with tofu and use vegetable broth instead.
