Beef and Lamb Pao Mo (Bread Soaked in Savory Broth)
A hearty Xi'an classic with tender lamb and beef, bread cubes soaked in a rich, aromatic broth, delivering layers of flavor in every bite.
Ingredients
20 items- all-purpose flour 300g
- active dry yeast 3g (½ tsp)
- warm water 150ml
- lamb (bone-in) 400g
- beef brisket 300g
- vermicelli noodles 50g
- dried wood ear mushrooms 20g
- dried daylily buds 20g
- cilantro to taste
- scallions 2 sections
- ginger 4 slices
- star anise 2 pcs
- cinnamon stick 1 piece (about 5g)
- Sichuan peppercorns 1 tsp (3g)
- black cardamom 1
- salt 1 tsp
- white pepper ½ tsp
- sesame oil to taste
- sweet garlic to taste
- chili sauce to taste
Nutrition
Steps （10 steps）
Mix 300g flour and 3g yeast. Add 150ml warm water gradually, knead into a smooth dough. Cover with a damp cloth and let rise in a warm place for 40 minutes until doubled in size and spongy.
Knead dough to release air, divide into 10 equal pieces (50g each). Roll each into a 8cm round, 0.5cm thick. Heat a pan over medium heat without oil, cook each side for 3 minutes until golden brown and puffed. Cool.
Break the cooled bread into soy-bean-sized crumbs. Finer crumbs absorb broth better for a softer texture.
Place lamb and beef pieces in cold water, boil over high heat, skim off foam, continue boiling for 2 minutes. Drain and rinse under warm water.
In a large pot, add meat, scallions, ginger, star anise, cinnamon, peppercorns, cardamom. Pour about 2.5 liters water, bring to a boil, then simmer on low covered for 1.5 hours until meat is tender and broth turns milky white.
Remove meat to cool, then slice thinly. Soak vermicelli in warm water for 20 minutes. Rehydrate wood ears and daylilies. Chop cilantro.
In a small pot, bring 500ml of the broth to a boil. Add bread crumbs, cook over medium heat for 2-3 minutes until soft and broth-soaked.
Add soaked noodles, wood ears, daylilies. Cook for 2 minutes, stirring gently to prevent sticking.
Season with 1 tsp salt and ½ tsp white pepper. Add sliced meat, cook 1 minute to warm through. Turn off heat, scatter cilantro and drizzle sesame oil.
Serve in a bowl with sweet garlic and chili sauce on the side. Enjoy the soup before eating the bread.
Tips
The bread is best semi-fermented for a chewy texture; break it into uniformly small pieces to maximize broth absorption; slow simmer the broth to extract deep meat flavors; drink the soup first then eat the soaked bread for a layered taste experience.
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