Nanmen

Ingredients

• Chicken fillet 5 oz
• Lamb Neck Fillet 5 oz
• Rabbit Fillet 5 oz
• Shrimp 5 fl oz
• Lime Juice 5 fl oz
• Sugar 5 oz
• Chicken Egg 4 pieces
• Cucumbers 10 oz
• Rice Noodles 15 oz
• Passata Tomato Sauce 8 teaspoons
• Cilantro to taste
• Mild Chili Spice to taste
• Salt 0 oz

Step-by-Step Guide

Step 1

Cover the meat with cold water and let it sit at room temperature for 1 day. This is necessary to achieve a clear broth.

Step 2

Pour 2.5 liters of water over the meat, bring to a boil, and skim off the foam. Simmer the broth for about 6 hours on low heat, adding water as it evaporates. Then remove the broth from the heat, take out the meat, and let it cool. The chicken and beef will be needed for the soup, while the duck can be used for other purposes; its meat may appear very tender but in reality will be tough and difficult to chew, offering no value in the soup.

Step 3

Season the prepared broth to taste: add shrimp soy sauce (available in specialty stores), lime juice, sugar, and 7 grams of salt.

Step 4

As a result, the broth will change color from light yellow to a rich amber. Place it in the refrigerator for 2 hours. If a fatty layer forms on the surface after chilling, remove it.

Step 5

Soft boil the eggs. Be sure to cool the cooked eggs in ice water or under cold running water, then peel and cut them in half. Slice the cucumbers into thin strips, and cut the beef and chicken into thicker strips.

Step 6

Boil the buckwheat noodles. Be sure to rinse the cooked noodles under cold running water. This is necessary to stop the cooking process inside the product.

Step 7

Place 120 grams of noodles on each plate. Next to the noodles, add half an egg. Top the noodles with 1 tablespoon of tomato sauce.

Step 8

Place 20 grams of beef and 20 grams of chicken on the sauce, and top with 30 grams of cucumber. All the soup ingredients should be cold.

Step 9

Carefully pour 300 ml of cold broth over the dish, garnish with a sprig of cilantro and a couple of slices of red chili pepper. Serve the soup with three sauce options: mustard, soy sauce, and rice vinegar.