Hong Kong Diner Macaroni & Ham Soup
茶餐廳火腿通粉·(cha chaan teng fo tui tung fan)
The Rice Cooker & The Morning Jook
Seven a.m. in a Hong Kong cha chaan teng, melamine bowls slide across the table, sloshing clear chicken broth over soft elbow macaroni and squares of ham. The secret to this pragmatic collision of Cantonese sensibilities and canned goods is the ingenious blending of Campbell's condensed cream of chicken soup with clear chicken broth. Forget strict timing; here, you boil the elbow macaroni until it offers absolutely no resistance, allowing it to soak up a milky broth thick with savory chicken fat and starchy pasta water. The steam rises, the pasta slips off the ceramic spoon, and the shift begins.
Before you start
Use standard, uncured deli ham.
Avoid expensive cured meats like prosciutto; standard American honey or boiled ham perfectly replicates the nostalgic, mild profile of the diner original. Spam is an equally authentic substitute.
Ingredients
- elbow macaroni1 1/2 cup
- neutral cooking oil1 tbsp
- deli ham4 oz
- condensed cream of chicken soup10 1/2 oz
- low-sodium clear chicken broth14 1/2 oz
- water1 1/2 cup
- frozen mixed vegetables1/2 cup
- ground white pepper1/4 tsp
- toasted sesame oil1/2 tsp
- saltto taste
- large eggs2
Method
- 01
Boil the macaroni well past the point of Italian decency.
Bring a large pot of lightly salted water to a rolling boil, add the macaroni, and cook two to three minutes longer than the package dictates until completely soft. Drain the pasta and rinse briefly under cold water to stop the cooking process and wash away excess surface starch, then divide into serving bowls.
- 02
Sizzle the ham.
Place a medium pot or Dutch oven over medium-high heat with the neutral oil. Once shimmering, add the ham strips and pan-fry for a minute or two until the edges are glossy and lightly browned, then remove half of the ham to reserve for garnish.
- 03
Build the secret broth.
Lower the heat to medium. Pour the condensed cream of chicken soup, clear chicken broth, and water directly into the pot with the remaining ham, whisking vigorously until the condensed paste dissolves and the liquid is smooth and milky.
- 04
Simmer and season.
Bring the broth to a gentle boil, stir in the frozen mixed vegetables and ground white pepper, and let simmer for three to four minutes before adjusting the salt to taste.
- 05
Assemble the bowls.
Turn off the heat and stir in the toasted sesame oil. Ladle the hot, creamy broth over the waiting macaroni, then top each bowl with the reserved crispy ham and a fried egg.
Notes
Store leftovers separately.
Cooked macaroni should never be stored submerged in leftover broth, as it will continue to absorb liquid and disintegrate. Store them in separate airtight containers in the refrigerator.
Rinsing the pasta is non-negotiable.
Washing away the excess surface starch ensures the final soup broth remains silky rather than becoming murky and thick.