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Rice Noodle Udon Congee With Mustard Chili Crisp

Rice Noodle Udon Congee With Mustard Chili Crisp

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This hearty one-bowl-meal from Chef Erik Bruner-Yang is like a cross between soup, noodles, and porridge. It starts with a savory sweet stock made with pork shoulder, slowly simmered with apple, ginger, onion, cloves, and Kikkoman® Gluten-Free Tamari Sauce. In that umami-rich stock, Bruner-Yang cooks thick Vietnamese banh canh rice noodles until they’re the consistency of porridge, then serves them with house-made spicy Mala Oil and a signature Mustard Chili Crisp. It’s a crowd-pleasing item that’s packed with flavor, texture, spice, and color—and it’s gluten-free.
Born in Taiwan and raised in the States, Erik Bruner-Yang is a three-time James Beard Foundation award nominee and chef-owner of Maketto in Washington, DC.


  • Pork Stock
  • 15 cups water

  • 1 ¼ cups diced red delicious apple (skin on)

  • 1 ¼ cups Kikkoman® Gluten-Free Tamari Soy Sauce

  • 1 cup garlic cloves, roughly chopped (about 3 heads)

  • 1 cup peeled, diced ginger

  • 2 ½ pounds boneless pork shoulder

  • 1 large yellow onion, diced

  • Mala Oil
  • 8 cups garlic oil

  • 3 – inch piece ginger, thinly sliced

  • 4 thin onion slices

  • 2 cups Sichuan peppercorns

  • 4 tablespoons whole cloves

  • 4 cinnamon sticks, broken into pieces

  • 8 star anise

  • 5 cardamom pods (black inner seeds only)

  • 2 ½ cups dried thai chili peppers, stems removed

  • Chili Mustard Crisps
  • 1 cup mala oil spices (strained from mala oil recipe)

  • ½ cup thinly sliced garlic, fried

  • ⅓ cup chopped fermented mustard greens

  • ¼ cup Kikkoman® Gluten-Free Tamari Soy Sauce

  • ¼ cup Kikkoman® Sesame Oil

  • Noodle Congee
  • 9 cups pork stock

  • 1 tablespoon chicken powder

  • 1 (16-ounce) ounce package banh canh noodles, divided

  • 4 ounces sliced or pulled pork from pork stock recipe

  • Mala oil

  • Chili mustard crisps

  • Cilantro leaves

  • Sliced scallions


  • To prepare stock, place water, soy sauce, apple, garlic, ginger, pork and onion in a large heavy-bottomed stockpot (at least 6 quarts) and bring to a boil over high heat. Reduce heat to medium-low and simmer until reduced by half, about 2 ½ to 3 hours. You should have at least 9 cups of stock and pork should be fork tender. Remove pork and separate into 4-oz. portions.
  • Remove solids from broth with a strainer and discard. Transfer broth to a clean pot and keep warm.
  • To prepare mala oil, place all ingredients in a medium saucepan and simmer until onions are slightly toasted. Let cool, then strain off and reserve all spices.
  • To prepare chili mustard crisps, place 1 cup strained spices from mala oil and fried garlic in a food processor; working in small batches, process until fairly finely chopped. Transfer to a bowl and stir in mustard greens, soy sauce and sesame oil.
  • To prepare congee, heat 6 cups pork stock in a large pot over medium-low heat. Add noodles and cook for 10 minutes, stirring occasionally. Cook for a few minutes more or until noodles are the consistency of porridge, adding additional water if needed. (Be careful not to overcook.)
  • Immediately place noodles into 6 bowls and add 4 oz. warmed pork. Ladle additional hot broth over the top and garnish with mala oil, chili mustard crisps, cilantro and scallions.


  • Recipe created in partnership with Chef Erik Bruner-Yang at Maketto

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