Rice Noodle Soup

Bring a pot of water to a boil for blanching the rice noodles.

Add the rice noodles and blanch briefly, just a few seconds, until soft but still with a little bite — don't overcook or they'll turn mushy.

Drain the noodles well so they don't carry excess water into the broth, which would dilute the flavor. Set aside.

In a separate pot, bring the chicken broth and water to a boil.

Add the minced pork, fish balls, and shrimp to the boiling broth.

Skim off any foam that rises to the surface as it simmers — this keeps the broth clear and smooth instead of cloudy.

Boil for 1-2 minutes, just until the pork, fish balls, and shrimp are cooked through — don't overcook, so everything stays tender.

Stir in the fish sauce and white pepper powder, then turn off the heat.

Divide the blanched rice noodles between two serving bowls.

Ladle the hot broth with the pork, fish balls, and shrimp over the noodles.

Drizzle with garlic oil.

Top with the chopped scallion and serve immediately while hot.

For leftovers, store the noodles and broth in separate containers — noodles turn soggy if left sitting in broth — and reheat them separately.