4 oz Cellophane noodles
1 Spring onions (scallions), cut into thin slices
2 teaspoons Oil
2 teaspoons Nuoc cham sauce
1 teaspoon Soy sauce
1/4 teaspoon Ground black pepper
1/2 cup Water
2 Tomatoes, sliced
2 White onions, sliced
1/4 tablespoon Sugar
1/4 tablespoon Vinegar
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 lb Chicken meat (breast)

Remove skin and de-bone from chicken breast. Cut into large bite size chunks. Reserve bones for soup. Put noodles in a large bowl. Pour boiling water and allow to boil for 10 minutes. Drain and cut noodles into bite-size lengths. Heat oil in wok. Add chicken and onions. Stir fry for 2 minutes. \ Add nuoc cham sauce, soy sauce, pepper and water. Bring to boil and simmer for 3 minutes. Add noodles and simmer for 4 minutes. Stir constantly. When noodles are soft, serve in serving bowl with tomatoes, white onions, a dash of white vinegar, sugar, salt and pepper to taste. Garnish with spring onions (scallions)