Instructions: Place the bean thread noodles in a bowl and cover with warm water and soak until softened, 20 to 25 minutes. Drain the noodles and pile in a tangle on a cutting board and cut through crosswise and lengthwise to form roughly 3- to 4-inch lengths.

In a soup pot, bring the stock to a boil. Stir in the fish sauce, tomatoes, green onions and hot sesame oil.

To serve: Place 2 shrimp in each warmed bowl. Ladle hot stock over and garnish with cilantro leaves and fried garlic slivers. Serve immediately.

This recipe yields 6 to 8 servings.

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