Soak the dried bamboo shoots in water until they expand, then rinse thoroughly. Add water to a pot with the bamboo shoots and simmer until tender. When you can easily press them with your fingers, drain and cut into bite-sized squares. Marinate the bamboo shoots with fish sauce, sugar, and shallots. Clean the pork hock with salt, then simmer until tender. Soak the dried mushrooms in hot water until soft.

Clean the green onions and leave them whole. Blanch them in boiling water until just tender. Once the mushrooms are soft, drain and cut all of them in half. Tie the enoki mushrooms and green onions into small bundles for a nice presentation. Heat oil in a pot, sauté shallots and garlic until fragrant, then add the bamboo shoots and stir-fry. Next, add the can of chicken broth and the chicken pieces.

When the chicken is tender, add the pre-cooked pork hock and season to taste. Then add the mushrooms and enoki bundles, cover, and simmer for another 10 minutes so everything absorbs the flavors. Place cooked rice vermicelli noodles in a bowl, top with pork hock, chicken, bamboo shoots, and ladle the broth over. Garnish with the green onion bundles and a sprinkle of black pepper.

A bowl of bun mang is all it takes to feel the spirit of Tet!