Luosifen

Soak or cook the rice noodles until supple, then rinse and drain.

Simmer the broth with aromatics until savory, then season it with chile oil and a little vinegar if needed.

Warm bamboo shoots, tofu skin, mushrooms, peanuts, and greens separately so each topping keeps its texture.

Place noodles in a deep bowl, ladle over hot broth, and arrange the toppings clearly on top.

Finish with scallions and cilantro and serve immediately while the broth is hot.