Heat 250ml chicken stock in a saucepan, adding leftover curry sauce for a rich, creamy base. Stir well and add a splash of fish sauce for depth.

Let the broth simmer for 10 minutes while cooking vermicelli noodles separately in boiling water (ready in minutes).

Place cooked vermicelli in a bowl, ladle hot curry broth over, and top with shredded chicken.

Garnish with crispy fried onions and a drizzle of chili oil for extra flavor.