In a large pot, heat a drizzle of cooking oil over medium heat. Add crushed garlic and sauté until golden brown. Then, toss in chopped onions and cook for 3-5 minutes until soft.

Stir in annatto powder and fish sauce, mixing well. Slowly pour in about 6 cups of water and bring to a boil.

Once boiling, add vermicelli noodles and chicken powder. Cover and boil for 2-3 minutes, then reduce heat to low and simmer for another 3 minutes until noodles are tender.

Gently fold in the shredded cabbage and cook for an additional 2 minutes.

Add soft-boiled eggs, halved, and sprinkle with chopped spring onions. Adjust seasoning with fish sauce and black pepper as needed.

Serve soup hot in bowls, topped with toasted garlic for extra crunch.