Instructions: Chop up the cellophane noodles, then cover with cold water. After 30 minutes, drain. Theyll still be stiff, but theyre ready to be finalized in the hot broth.

In a large saucepan, pour in the stock, nuoc mam, lemon juice, and white slivers of the green onion. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain out the scallions.

When ready to serve, divide the chicken and noodles among the soup bowls, then ladle the broth over them. Garnish with bean sprouts and cilantro, and serve immediately - ideally with chopsticks and ceramic spoons.

Serve hot in large soup bowls to 6 as a substantial first course or a light meal.

Comments: Easy to put together once youve got the fish sauce and cellophane noodles, this makes you feel good just smelling it - its light, healthy, digestible, and interesting. Those cellophane noodles are just too cool - there but not there, slippery but substantial.

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