Start with this leftover broth to make it clear.

Set a strainer with cheese cloth over the small Dutch oven.

Pour broth over the cloth to remove all leftovers.

Now we have a tasty, clear broth!

Add garlic/fish sauce, then turn the heat to medium.

Bring to a boil, taste, add salt as needed.

Keep it warming zone/lower the heat until noodles are ready.

In a small pot, bring water to a boil, then add some salt.

Cook bean sprouts for 30 secs, then transfer to a colander.

Run cool water over it, drain well.

Set aside with other toppings.

Cook rice noodles according to your package instructions.

Drain, rinse and put into a bowl. Now time for assembly!

Top with chicken, cilantro, bean sprout and shallot.

Pour the soup over the topping.