Soak the bamboo shoots until they expand, then rinse well. Boil the bamboo shoots until tender, then cut them into bite-sized pieces. Simmer the pork hock until tender. Soak the shiitake and enoki mushrooms until soft, then cut them in half. Tie the green onions into knots for presentation. Cut the shallots in half.

After cutting the bamboo shoots, marinate them with seasonings, fish sauce, and shallots for extra flavor. In a pot, sauté shallots and garlic, then add the bamboo shoots and stir well. Add water and bring to a boil, season to taste, then add the chicken drumsticks. Once the chicken is tender, add the mushrooms and pork hock.

Next, add the shallots and stir well. Let the soup simmer for a few more minutes. Serve hot with rice vermicelli or glass noodles for a delicious meal.