Recipes Breakfast + Brunch Cambodian Breakfast Noodles Be the first to rate & review! Chef Erik Bruner-Yang includes this brothy breakfast noodle dish on his menu at The Line hotel in DC. Why soup in the morning? “In Cambodia,” he says, “the day starts so much earlier—Phnom Penh is fully vibrant by 6 a.m. Once you taste the soup, you’ll know why people want to eat it in the morning.” Slideshow: More Rice Noodle Recipes By Erik Bruner-Yang Erik Bruner-Yang F&W Star Chef » See All F&W Chef Superstars Restaurants: Toki Underground, Maketto (Washington, DC) Experience: Sticky Rice (Washington, DC) What recipe are you most famous for? Taipei curry chicken ramen. It’s a hybrid of Japanese curry, Japanese ramen and Taiwanese fried chicken. What’s your favorite cookbook of all time? Probably the original Morimoto cookbook. And I love the Uchi cookbook. Is there a culinary skill or type of dish that you wish you were better at? Provençal French cooking. I think Japanese cooking and French cooking are so in tune in terms of technique. What’s your current food obsession? Laotian food. There’s this awesome restaurant here, in the suburbs, called Bangkok Golden, and the woman who’s the chef, chef Seng, she just makes the best Laotian food. It’s spicy, it’s fishy, it’s fermented—it’s everything you never knew you liked. What’s your favorite best-bang-for-the-buck ingredient? Any dried fish: dried fish flakes, whole dried sardines, salt cod. What is the most cherished souvenir you’ve brought back from a trip? I always take spoons from restaurants. I’m a spoon thief. I just like to have them, and I remember where they’re all from. What’s your dream project? I want to open a spaghetti and meatball place in Taipei. I really just want to cook spaghetti and meatballs in a 500-square-foot space in Taiwan. That’s my retirement plan. What ingredient will people be talking about in five years? Kaffir lime. It’s just so awesome. You can use it for meats, vegetables, salad, pastry. It’s hard to get it here, but if you invest the time into growing your own it’s pretty incredible. You can grow them inside your house. Food & Wine's Editorial Guidelines Updated on May 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 45 mins Total Time: 2 hrs 45 mins Yield: 4 Ingredients 1 rack baby back ribs (1 1/2 pounds), rack cut in half 1 Granny Smith apple, cored and cut into 1-inch pieces 2 small heads of garlic, cloves peeled and crushed 4 ounces fresh ginger, peeled and coarsely chopped 1 medium onion, chopped 1/3 cup Asian fish sauce 2 teaspoons instant dashi powder 1 teaspoon Chinese five-spice powder 8 ounces thin rice noodles Boiling water 6 ounces Broccolini or Chinese broccoli, trimmed and cut into 1 1/2-inch pieces Thinly sliced scallions and jalapeño, for serving Mint, basil and cilantro leaves, for serving Directions In a large pot, cover the ribs, apple, garlic, ginger and onion with 3 quarts of water and bring to a boil over high heat, then simmer over moderately low heat until the ribs are very tender and the liquid is reduced by half, about 2 hours. Transfer the ribs to a work surface and let cool slightly, then cut the rack into individual ribs. Strain the broth through a fine-mesh sieve into a heatproof bowl, discarding the solids. You should have 6 cups of broth; add water if needed. Return the broth to the pot and stir in the fish sauce, dashi and five-spice powder. Bring to a simmer over moderately high heat, then keep warm over very low heat. Meanwhile, in a large baking dish, cover the noodles with boiling water and let stand until softened, about 20 minutes. Drain well. In a large saucepan of salted boiling water, blanch the Broccolini until crisp-tender, about 2 minutes. Drain well; pat dry. Transfer the noodles to 4 bowls and ladle the broth over them. Top with the ribs and Broccolini. Serve with thinly sliced scallions and jalapeño, as well as mint, basil and cilantro leaves. Make Ahead The ribs in the broth can be refrigerated for up to 2 days. Rate it Print