Chicken or Duck Broth with Cellophane Noodles

I first saw a recipe similar to this one in Nicole Routhier’s book The Foods of Vietnam, Hers was the first Vietnamese recipe I had seen that uses Chinese preserved vegetable—a delicious and simple way to give a full flavor to a broth.

This soup is a simple way to turn a few cups of broth into a full meal. While the broth gets its flavor from Vietnamese-style fish sauce, preserved vegetables, and cilantro, it gets its bulk from cellophane noodles. If you can’t find cellophane