Remove the skin from the chicken breasts and place them in a pot of water. Simmer until the chicken is cooked through, then use the broth as your soup base and season to taste. Soak the glass noodles in water until they soften, then drain. Rinse and thinly slice the mushrooms. Chop the green onions and cilantro. Remove the cooked chicken and set aside.

Once the broth is seasoned, add the mushrooms. Shred the chicken. Arrange the softened glass noodles in bowls, top with shredded chicken, green onions, and cilantro.

Ladle the hot broth into the bowls and sprinkle with more green onions and black pepper. If you like, add a few slices of Vietnamese pork sausage (chả) to the bowl.