Oodle Yunnan Rice Noodle specializes in guoqiao mixian — Yunnan's crossing-the-bridge rice noodles — in San Francisco's Richmond district. The dish arrives as a composed ritual: a boiling-hot stone bowl of house-made broth, slow-cooked more than 12 hours from chicken, pork bone, and Yunnan ham, served alongside silky rice noodles imported from Yunnan province and a spread of toppings — chives, quail egg, corn, goji berries, ham — set out on a small wooden bridge before everything goes into the soup.
The menu stays close to that specialty. The Original comes with beef, pork belly, shrimp, or fish fillet; the Yunnan Spicy Little Pot version uses ground pork and red chili oil; Hot & Sour swaps in a sour-spiced broth. Rice rolls filled with ground pork and wood ear mushrooms round out the short list of starters. The restaurant also serves bubble tea, a holdover from the owner's earlier boba shop.
It's a small, cafe-like room with modest-sized tables, built around a single dish done several ways rather than a sprawling menu.
The menu stays close to that specialty. The Original comes with beef, pork belly, shrimp, or fish fillet; the Yunnan Spicy Little Pot version uses ground pork and red chili oil; Hot & Sour swaps in a sour-spiced broth. Rice rolls filled with ground pork and wood ear mushrooms round out the short list of starters. The restaurant also serves bubble tea, a holdover from the owner's earlier boba shop.
It's a small, cafe-like room with modest-sized tables, built around a single dish done several ways rather than a sprawling menu.