Soak the rice vermicelli in warm water for 5–8 minutes until pliable but not fully soft. Drain and set aside. Thinly slice the protein (if using). Julienne the carrot, slice mushrooms, separate scallion whites and greens, and mince garlic and ginger.

Cook protein (if using)

Poach in broth (recommended for chicken) or quick sauté

If using chicken: bring the 1.5 l broth to a gentle simmer, add a pinch of salt, then add the sliced chicken and poach 4–6 minutes until cooked through. Remove chicken and keep broth simmering. If using shrimp: simmer 1–2 minutes until pink and opaque, then remove. Alternatively, heat 1 tbs oil in a skillet and sauté protein over medium-high heat 2–3 minutes per side until cooked; set aside.

Aromatics & vegetable sauté

In a large saucepan or wok, heat 2 tbs neutral oil over medium heat. Add minced garlic, minced ginger, and the white parts of the scallions. Sauté 30–45 seconds until fragrant but not browned. Add sliced shallot and cook 1–2 minutes until translucent.

Add mushrooms and carrots to the pan. Stir-fry 3–4 minutes until vegetables begin to soften. Add soy sauce, oyster sauce, fish sauce, sugar, and black pepper; stir to combine and bloom the sauces for 30 seconds.

Assemble vermicelli in broth

Add the simmering broth (from protein step if used, or the 1.5 l broth warmed) and 1 cup water to the pan. Bring to a gentle simmer. Add the drained vermicelli directly to the simmering broth and cook 2–3 minutes, stirring gently to separate noodles, until noodles are tender but not mushy.

During the last minute of cooking, add bok choy or spinach and bean sprouts so they wilt but remain bright. Return cooked protein to the pot to warm through for 30–60 seconds.

Finish & garnish

Turn off heat. Stir in sesame oil and sliced green parts of scallions. Taste and adjust seasoning: add more soy or fish sauce for salt, a pinch of sugar for balance, or lime juice from wedges for brightness.

Ladle vermicelli and broth into bowls. Top with cilantro, bean sprouts (reserved if preferred fresh), a sprinkle of toasted sesame seeds, and red pepper flakes if using. Serve with lime wedges on the side.