Cook the vermicelli according to package instructions, then drain and rinse with clean water. Let it drain thoroughly. Boil the greens until just tender. Rinse the chicken breast, place it in a pot with a few slices of ginger and 2 shallots, add enough water to cover, and boil until cooked through. Remove, let cool, then shred the chicken.

Heat a little olive oil in a pan, sauté chopped shallots until fragrant, then add the king oyster mushrooms and stir-fry until cooked. Transfer to a plate.

For the sauce: Heat a little olive oil in a pan, sauté chopped shallots until fragrant, then add the chopped tomato and stir well. Add 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 tablespoon chili sauce, and 2 tablespoons (30 ml) water. Cook until the sauce thickens slightly, season to taste, then turn off the heat.

Arrange the vermicelli, mushrooms, greens, shredded chicken, culantro, and roasted peanuts on a plate. Drizzle with the sauce, toss well, and enjoy.