Bihongke or sotanghon soup (bean thread or glass noodle soup)

Ingredients

• 1 pack of sotanghon noodles (250 g), soaked in water until slightly soft, cut to manageable lengths and then drained
• about a cup of dried wood ear mushroom (shiitake is much better), soaked in water until rehydrated, then roughly chopped and drained.
• half of a medium-sized chicken, about 500 g, washed and drained then boiled in water until just tender. The meat will then be flaked to small pieces discarding the bones. The broth should be strained and set aside.
• 2 tablespoons vegetable oil
• 1 head of garlic, peeled and minced
• 2 pieces onions, peeled and chopped
• 1 piece carrot, peeled and julienned
• 3 tablespoons patis or fish sauce
• 1 teaspoon salt or to taste
• 1 teaspoon ground pepper
• 3 tablespoons minced green onions
• 2 tablespoons atsuet or annatto seeds (optional)
• about 2 liters chicken broth (If the broth used in boiling the chicken is not enough, just add some chicken stock to complete the required quantity.)