Step 1

Cut and discard ends of upo. Using a peeler or a paring knife, peel skin. Cut the gourd lengthwise. If interior is "too spongy" and has mature seeds, remove spongy flesh using a spoon and discard. Slice gourd into 1 inch cubes.

Step 2

In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.

Step 3

Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.

Step 4

Add fish sauce and cook for about 1 minute.

Step 5

Add water and bring to a boil. Season with salt and pepper to taste.

Step 6

Add upo and cook for about 2 to 3 minutes or until half-done.

Step 7

Add sotanghon and push down into the broth.

Step 8

Continue to cook for about 3 to 5 minutes or until noodles are translucent and upo is tender yet crisp.

Step 9

Ladle into serving bowls and garnish with fried garlic bits, if desired. Serve hot.