Boil the chicken for 30–45 minutes until fully cooked.

Remove the chicken, let it cool, then shred or cut it into bite-sized pieces. Return the bones to the broth to continue simmering.

If you already have pork bone broth prepared, add it to the pot of chicken broth. If not, add pork bones to the chicken broth and continue simmering to enhance the flavor. Season the broth with salt and seasoning powder (hạt nêm) to taste.

Shrimp: If using dried shrimp, remove the heads and shells, adding them to the broth for extra umami. Toast the remaining shrimp until fragrant, then grind or blend them into fine flakes to make ruốc tôm (shrimp floss). If using fresh shrimp, boil them in the broth, then remove, peel, and shred the meat finely. Return the shrimp shells to the pot to continue simmering for added depth of flavor.

Frying the eggs: While the broth continues to simmer, start frying the eggs. Crack four eggs into a bowl, add a pinch of salt and 2 tablespoons of water, then whisk well.

Heat a flat pan over medium heat and lightly grease it with oil. Pour a small ladleful of egg mixture, tilting the pan to spread it into a thin layer. Lower the heat and cook slowly to achieve a smooth texture. Avoid high heat, which can cause bubbles or browning.

Gently remove each egg sheet from the pan, roll it up or stack them, then slice into fine strips.

Slicing the Vietnamese ham (chả lụa): If frozen, do not use a microwave to defrost it, as this can dry it out. Instead, soak it in hot water for 15–25 minutes until softened. Slice the ham thinly along its length, stack the slices, then cut them into fine strips to match the egg and chicken shreds.

Herbs: Wash and finely chop the herbs. You can use Vietnamese coriander (rau răm), scallions, and cilantro.

Salted Egg (Optional): If using salted eggs, bake them in the oven at 200°C (392°F) for about 5 minutes. You can either cut them in half or leave them whole for serving.

Minced Pork (optional): Sauté the minced pork over medium heat with a small amount of oil until fully cooked and firm. Season with salt and fish sauce to taste.

Noodles: If using dried rice vermicelli, cook according to the package instructions.

Place a portion of noodles into a serving bowl. Arrange the toppings (thang) neatly on top: shredded chicken, shrimp, Vietnamese ham, thinly sliced eggs, and herbs. If using salted eggs, place one half or a whole egg in the center of the bowl.

Gently ladle the hot broth over the noodles, just enough to cover the ingredients.