In a pot, add water and let boil.

Add bay leaf and chicken. Simmer until chicken is tender.

Remove bay leaf and chicken from the pot.

Save the chicken stock and set aside.

In a plate or chopping board, shred chicken meat. Set aside.

In a bowl, add water then sotanghon noodles. Soak for 5 minutes.

In the same pot, add cooking oil.

add garlic and onion and sauté until onions are cooked.

add shredded chicken, fish sauce, black pepper, Anna too water and chicken cube.

add chicken stock. Mix ingredients together gently then let boil.

Lower heat and simmer for 30 minutes.

Add carrots and celery and cook for another 5 minutes.

Add cabbage, onion leeks and sotanghon. Cook for another 3 minutes.

Combine ingredients then turn off heat.

Serve into bowls and top with toasted garlic.

Enjoy!