5 c  Chicken stock, strained
And fairly clear
1/8 lb Boneless pork butt
4    Black mushrooms
1/3 c  Dried bamboo shoot tips,
Soaked and shredded
1    Green onion
1/2 c  Rice stick noodles, soaked
1 ts Thin soy sauce
1 pn Sugar
2 ts White vinegar
1/2 ts Sesame oil

Preparation: Wash and soak mushrooms in warm water for 30 minutes; shred.
Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1″
pieces. Slice pork butt into 1″ matchsticks. Wash and trim green onion,
shred on the bias into 1″ pieces. Soak rice stick noodle in warm water
until soft.

Cooking Soup: In sauce pan, heat broth. When it reaches gentle boil, add
pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes. Add
soaked rice stick noodles; simmer for another 10 minutes. A minute before
removing from heat, add vinegar and sesame oil; stir. Remove to serving
bowl; garnish with shredded green onions. Serve.