Char Siu Ho Fun Noodle Soup

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.