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Broth/Cooking liquid:
Noodles:
Place cleaned clams, vermouth, kombu and shittake in a sauce pot over medium heat. Bring to a boil and cover with lid. Cook until clams have opened up, about 8-10 minutes.
Using a slotted spoon or spider, remove opened clams from liquid. (Keep liquid in pot with kombu and shittake.) Shuck clams out of their shells and set aside. Optional: Reserve about 8 shells for garnish.
Add chicken stock, oyster sauce, soy sauce, and fish sauce to clam liquid. Add in vegetable scrap from prep as well. Simmer for 20 minutes.
Meanwhile, starting in a cold wok or large skillet, render bacon over medium low heat until crispy. Remove bacon from pot, chop into bits and set aside.
Add white onion, celery and garlic to bacon fat and cook over medium heat. Cook until onion and celery have softened. About 3 minutes.
Add in cabbage and cook until it has slightly softened. About 2 minutes.
Using a strainer, ladle about 12 oz of clam/chicken broth into vegetables.
Add in rice vermicelli and cook until vermicelli and vegetables have softened. Add more liquid if necessary. Keep in mind the noodle will soak up a lot of the broth.
Stir lemon juice, butter and reserved clams. Adjust with salt or fish sauce and black pepper. I like to put a good amount of black pepper.
Top with scallions, reserved bacon and lemon wedges.