This recipe is very changeable based on what I have in my fridge. Many times I don’t put any chicken in at all because I don’t want to cook or buy it if there are no leftovers in the fridge. This can easily be made into a vegetarian meal as well. Use (preferably homemade) vegetable stock and replace the fish sauce with soy sauce.
I always try to use homemade stocks because they make everything taste better. But the world is not perfect and sometimes you just have to buy it. Store-bought brands all differ in the amount of sodium they contain so keep this in mind when using the fish sauce (or soy sauce) and salt.