Ingredients

Soup, 4 large servings:

• 2 liters of chicken broth
• 2 teaspoons sugar
• 3 tablespoons fish sauce
• 2 cloves garlic
• 250 g chicken breast (half can be replaced with pork loin)
• 10 dried mun mushrooms
• 250 g vermicelli pasta (soy or rice)
• 2 eggs
• 100 g pork terrine (optional)
• a few large spinach leaves (optional)
• 3 tablespoons chopped scallions with onion
• bunch of cilantro
• bunch of mint
• shrimp paste (optional, to taste)

To serve:

• freshly ground black pepper
• lemon or lime
• chili
• chili sauce
• fish sauce
• soy sauce

Preparation

1. In a large pot bring the broth to a boil, add sugar, fish sauce, halved garlic and 2 teaspoons of salt (can be omitted if the broth is salty or in case of seasoning the soup with soy sauce). Put the chicken breast into the boiling broth and if using also pork loin. Reduce heat to very low, cover the pot and cook for 20 minutes. Remove the meat and let cool. Slice it thinly (only after cooling), keep the meat and broth.
2. Rinse the mushrooms and cook in a small amount of hot water (according to the instructions on the package, about 5-7 minutes). Drain and slice into strips. Cook the pasta according to the instructions on the package (or as in this recipe, cook for a few minutes in hot water, drain and rinse, cut into pieces).
3. Crack the eggs into a bowl and beat with a fork. Brush a pan with oil and pour about 1/4 of the egg mixture spreading it in a thin layer across the surface. After a while flip the omelet to the other side and as soon as the mass sets remove from the pan. Repeat with the remaining mass. Stack the omelets on top of each other, roll into a roll and cut into thin strips.
4. Spread the pasta into bowls, on top place the pork terrine and spinach sliced if using, add the sliced meat, mushrooms, omelet. Pour over with hot broth, sprinkle with scallions, cilantro, mint, season with freshly ground black pepper.
5. Serve drizzling with lemon juice, seasoning the soup with chili sauce, chopped chili, fish sauce and optionally soy sauce. If we have it - also add shrimp paste (about 1/4 teaspoon per serving).