Hanoi Chicken and Vermicelli Noodle Soup (Bun Thang Ha Noi)

Wonderful and easy to make. The stock was made in the pressure cooker, and was just the Christmas turkey with a few other roast chicken bones from the freezer, and some carrots and onions. It was a double stock, as the first batch was a little weak, so I put it back into the pressure cooker with the last of the turkey and the extra bones. I didn't have some of the ingredients, the pork meats, the bean sprouts and the Vietnamese mint, but included the remnants of turkey meat, and a teaspoon of block shrimp paste. What really made this dish was the fresh mint, which was what we needed, after the last few days. You need a strong stock for this dish as well. The recipe says serves 4 to 6, but it only does 3, or possibly 2, for a 1 dish meal, no desserts.