Luosifen

Ingredients

• 1kg pork or beef bones
• 200g fermented sour bamboo shoots, chopped
• 400g fresh thick round rice noodles
• 2 star anise
• 1 cassia bark stick
• 2 black cardamom pods
• 1 tbsp fennel seeds
• 2 pieces dried tangerine peel
• 2 bay leaves
• 3 tbsp vegetable oil
• 3 tbsp chili oil
• 2 tbsp soy sauce
• 100g fried dried tofu skewers (youdoufu), sliced
• 50g black fungus, soaked and sliced
• 2 tbsp roasted peanuts
• 100g pickled long beans, chopped
• 2 handfuls fresh lettuce leaves, torn

Before you cook

• Rinse the bones under cold water and trim away any excess fat.
• Toast the star anise, cassia, cardamom, fennel seeds, tangerine peel, and bay leaves in a dry pot over medium heat for 2 minutes until fragrant.
• Soak the rice noodles in cold water for 30 minutes if using a dried variety.

Steps

1. Add the bones to the pot with the toasted spices and cover everything with 3 liters of water.
2. Bring the pot to a boil, then skim off any grey foam from the surface.
3. Lower the heat and simmer the broth gently, covered, for 4 hours.
4. Heat the vegetable oil in a separate pan over medium heat and stir-fry the sour bamboo shoots for 3 minutes until their aroma is released.
5. Strain the finished broth through a fine sieve into a clean pot, discarding the solids.
6. Stir the fried bamboo shoots, soy sauce, and chili oil into the strained broth.
7. Bring the seasoned broth back to a simmer.
8. Bring a separate pot of water to a boil and cook the rice noodles for 2 to 3 minutes, until tender.
9. Drain the noodles and divide them between four bowls.
10. Ladle the hot broth over the noodles.
11. Top each bowl with fried tofu skewers, black fungus, peanuts, and pickled long beans.
12. Scatter the torn lettuce over the top and serve immediately.