
This comforting char siu ho fun noodle soup pairs silky rice noodles with a light ginger-scallion broth and tender slices of Chinese BBQ pork. It is fast to make, deeply savory, and perfect for an easy homemade meal that tastes like a classic Cantonese noodle shop bowl.
Heat the oil in a medium pot over medium heat. Add the white parts of the scallions and the ginger, and cook for 2 to 3 minutes until fragrant and lightly softened. Pour in the chicken broth, add the lard if using, bring to a boil, then reduce to low and let the broth gently simmer while you prepare the remaining ingredients.
Warm the char siu by placing it on a lightly oiled sheet of foil or a sheet pan and loosely wrapping it into a packet. Bake at 325°F (160°C) for about 15 minutes, or until heated through. At the same time, bring a separate pot of water to a boil for the noodles.
Add the fresh rice noodles to the boiling water and cook for about 60 seconds, using chopsticks or tongs to loosen the strands. Do not overcook them, since fresh ho fun noodles only need to be warmed through. If using dried rice noodles, cook them according to the package directions until just tender.
Divide the green parts of the scallions between 2 serving bowls. Add a few drops of sesame oil and a pinch of white pepper to each bowl, then divide the drained noodles between the bowls.
Season the simmering broth with salt to taste, then add the choy sum and cook for about 90 seconds until just tender. Ladle the hot broth and greens over the noodles, slice the warmed char siu, and arrange it on top. Finish with cilantro, if using, and serve immediately.
If fresh ho fun noodles are clumped together, loosen them gently by hand before boiling. Baby bok choy can be used instead of choy sum, and a little chicken fat or sesame oil can replace the lard. Leftover broth and toppings can be refrigerated separately for up to 2 days, but the noodles are best cooked fresh before serving.




