In a stockpot add all the chicken broth ingredients. On a medium-high heat, bring to a boil and simmer for 45 minutes to an hour with the lid on. 2 hrs for whole chicken for flavorful result and may need to add more water about 1 to 2 cups.
In a medium bowl soak the rice stick noodles with boiling water for 3 to 5 minutes. It depends on the noodles cooking instructions you are using. Drain the noodles and rinse it with cold water if you want a firm noodles. Set aside.
In a pan melt butter on medium-high heat, saute mushrooms for about 5 minutes or until tender. Season with salt, pepper and dried parsley.
Shred cabbage, use a mandoline slicer or use knife, thinly slice cabbage and set aside.
Remove the chicken meat in the stockpot. Shred or slice the chicken. Strain the chicken stock and put back the chicken broth in a pot on medium-low heat to keep the broth hot.
In a soup bowl add rice stick noodles, shredded cabbage, sauteed mushrooms, hard-boiled eggs, fried garlic, chicken broth, sesame oil, fish sauce and ground black pepper. Serve hot.
