At the table
Lift small bundles of noodles with chopsticks and use a spoon for the broth. Let each mouthful cool; taste before adding chili or other condiments.
The broth can be very hot. Rice noodles do not guarantee a gluten-free bowl: sauces, toppings and preparation can introduce other allergens. Check the stock and garnishes before ordering.
This pork version is neither vegetarian nor vegan and contains sesame oil. The heat rating excludes added chili; pepper is not chili heat. Ask what meat, stock and seasonings are used.
Soft noodles in mild broth can be an option for children who already eat noodles. Choose no chili, cut the noodles shorter, cool the portion and check the toppings.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Soup versions vary in meat, greens and stock; some use pork liver. Dry lu cai fen (卤菜粉) is a different serving style, with seasoned braising liquid and toppings rather than a bowlful of broth.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory and light, with mushroom and sesame-oil notes; chili is added separately.
- Chili heat
- Texture
- Slippery rice noodles, tender pork and wilted greens.
- How it’s made
- Cook the pork, mushrooms and greens in soup and serve with rice noodles; season with pepper and sesame oil.
Soup versions vary in meat, greens and stock; some use pork liver. Dry lu cai fen (卤菜粉) is a different serving style, with seasoned braising liquid and toppings rather than a bowlful of broth.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangxi.
Ask if they have it first
请问你们有桂林汤米粉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Guilin rice noodles: the soup style is a classic too
Guilin rice noodles also have a soup style. A local children’s rhyme names “yuan-tang mifen,” and Guilin’s classic “old four” includes yuan-tang fen alongside lu cai fen (dry rice noodles with braised toppings), beef-brisket noodles, and horse-meat noodles.