Changsha Rice Noodles (Shaofen)
长沙米粉
Changsha's iconic breakfast — round rice noodles in a clear pork broth with toppings. The breakfast millions of Hunanese eat daily.
📋 Ingredients
What Is Changsha Rice Noodles (Shaofen)?
💡 Ingredient Notes: Changsha Rice Noodles (长沙米粉, cháng shā mǐ fěn) is the breakfast of Changsha — round, smooth rice noodles in a clear, savory pork broth, topped with shredded pork, pickled vegetables, and a spoonful of chili oil. Eaten by millions of Hunanese every morning, it's the dish that defines Changsha's food culture. Unlike flat rice noodles (used in pho), Changsha noodles are round — smooth and slippery. The broth is light and clean, letting the toppings and chili oil provide the punch. Simple, fast, and deeply comforting.
Ingredients You'll Need
The Noodles
- 300g round rice noodles (米粉)
- 4 cups pork or chicken stock
The Toppings
- 150g pork, shredded and stir-fried
- 2 tbsp pickled string beans (酸豆角)
- 2 scallions, chopped
- Cilantro
- 2 tbsp chili oil
- 1 tsp sesame oil
- 1 tsp soy sauce
- Salt and white pepper to taste
📝 Instructions
Cook the noodles
Cook rice noodles according to package directions (usually soak in hot water or boil 3-5 minutes). Drain and divide into serving bowls.
Heat the broth
Bring the stock to a boil. Season with soy sauce, salt, and white pepper. The broth should be savory but clear.
Assemble
Pour the hot broth over the noodles in bowls. Top with shredded pork, pickled string beans, scallions, and cilantro. Add chili oil and sesame oil to taste.
Serve
Serve immediately. Stir everything together before eating. The chili oil should create a beautiful red layer on top.
💡 Pro Tips
- 💡Use round rice noodles (米粉) — flat noodles won't give the right texture. Find round ones at Asian markets.
- 💡The pickled string beans (酸豆角) are key — they add tanginess that balances the rich broth.
- 💡Each person adds their own chili oil — Hunanese like it spicy, but the base is mild.
📊 Nutrition Facts
❓ Frequently Asked Questions
Is this like pho? Similar concept (rice noodles in broth) but very different flavor. Changsha noodles are Hunan-style — clear pork broth with pickled toppings and chili oil. Pho is Vietnamese with star anise and herbs.
