Soak the straw mushrooms and shiitake mushrooms until they expand. Rinse the pickled bamboo shoots, then soak them to reduce the sourness. Simmer the pork spare ribs until tender along with a corn cob to sweeten the broth (I don’t use MSG; I always simmer the broth with corn cobs or chayote to add natural sweetness). When the ribs are tender, add the mushrooms and chicken breast.

When the chicken breast is cooked, shred it into pieces. Season the broth to taste, then remove the corn cob. Squeeze out excess water from the bamboo shoots and add them to the pot.

Chop the green onion and cilantro. Soak the bean thread noodles in hot water until soft, then drain and place them in bowls. Ladle the broth over the noodles, then top with meat, bamboo shoots, and herbs. Serve hot with lime wedges and bean sprouts.