First, I made a stock of the chicken necks, pork necks, slabs of ginger, two pieces of lemongrass whacked with the back of my knife, six or eight smashed but whole cloves of garlic, a bundle of cilantro stems, and the stems off a couple dozen shiitake mushrooms. And after this simmered away for about three hours, I strained the stock, seasoned it with salt, and returned it to a low flame.
In the meantime, I prepped the garnishes for the soup: small cubes of country ham, bean sprouts, sliced shiitakes, some pickled mustard stems, sliced green onions, and cilantro leaves.
Into the hot stock, I put the shiitake mushrooms and some fresh rice noodles and let the noodles just soften, about 90 seconds. Once the noodles were divided between serving bowls, I put the bean sprouts, mustard stems, ham, and green onions on top of the noodles. Finally, I poured the hot soup stock over all and topped everything with fresh cilantro.
Soup does not get any better than this.