30 dried lily buds

90 g cellophane noodles

8 dried Chinese mushrooms

5 cloves garlic

3 whole fresh cilantro plants, including roots

3 tablespoons peanut oil

1 medium onion, sliced finely

8 cups water

7 scallions, sliced diagonally

4 tablespoons fish sauce

1 tablespoon light soy sauce

1 teaspoon sugar

2 eggs

Fill a colander with warm water and soak the cellophane noodles until soft. Using a bowl, soak the lily buds and the dried mushrooms in hot water for 30 minutes. Pinch off the hard ends of the lily buds and tie a knot in each one. Cut off and discard the tough stems of the mushrooms and slice the caps thinly. Cut the cellophane noodles in short lengths no more than 5 cm. Peel garlic. Wash cilantro plants very well and reserve leaves of one plant for garnish. Roughly chop remaining plants including roots and put into container of electric blender with garlic. Add 2 tablespoons water and blend to a puree. If blender is not available pound garlic and cilantro with mortar and pestle to a smooth paste.

Shell and de-vein the shrimps. Do not discard shells and heads, but wash and drain well, then use for making stock. Heat 1 tablespoon of the oil in a large saucepan, add the well-drained shells and heads and fry over high heat for a few minutes until the shells turn bright pink. Add the 8 cups water, cover and simmer for 20 minutes, then strain stock and discard shells.

Heat up a dry and clean saucepan with the remaining 2 tablespoons of oil. Fry the onion until soft and translucent, stirring occasionally. Add the garlic and cilantro puree and stir constantly over medium heat until oil separates from the mixture. Add shrimps and fry until they change color, about 3 minutes. Add hot stock, lily buds, mushrooms and cellophane noodles and bring soup to the boil. Lower heat and simmer gently for 5 minutes. Add scallions, fish sauce, soy sauce and sugar. Taste and if necessary add a little extra salt. Beat the eggs slightly and pour into the boiling soup, stirring constantly. Remove from heat at once. Serve garnished with finely chopped fresh cilantro leaves immediately while still hot.