Soak dried fungus in hot water for 1 hour, wash in cold water and slice julienne.
Meanwhile, boil bone-in chicken legs and thighs, giblets and chopped onions in 6 cups of water until tender. Chicken will cook first. Remove and shred chicken and set aside.
Add chicken bones and continue to cook giblets until fork tender. Slice giblets and take the meat from chicken neck and discard skin. Set aside.
Remove bones from broth. Add asparagus liquid and fish sauce, bring to a boil then reduce heat to simmer. Add shredded chicken, giblets and carrots and simmer for 2 minutes.
Toss-in Napa stalk or stem, simmer for a minute.
Add Napa leaves, asparagus tips and spears and dried fungus. Simmer for less than a minute.
Slowly stir-in beaten egg.
Salt and pepper to taste.
Serve hot. Enjoy!
You can boil chicken and giblets in advance with half chopped onion. If boiling with skin-on, cool and refrigerate so fat can harden. Skim fat and discard. When ready to make soup, in another pot, saute remaining onion until soft. Stir-in shredded chicken, giblets and diced carrots. Cook for 2 minutes. Add vegetables then stir-in egg. This is how I show it in my video.
Don't add the vegetables if not eating right away.
Giblets are OPTIONAL but it adds texture and flavor to broth. You can make this soup with just chicken. I suggest bone-in chicken as it is more flavorful than using store-bought chicken broth.