Add the bamboo shoots, fish sauce, chicken broth, and eggs. Add just enough water to cover everything. Now add in the star anise and stir the entire mixture well. Bring the entire pot to a boil then reduce to a simmer (medium low heat). Simmer for at least two 30 minutes. Skim any scum that rises. Taste it after it simmers for 30 minute and see if it’s salty enough for you. If not, add some more fish sauce or salt. I usually leave the lid uncover, and simmer for an hour or more until the meat is super tender and the broth is thicker.
Yum