Prepare the chicken by boiling water in a cooking pot. Add bay leaf. Put the chicken breast in the pot. Cover and boil in medium heat for 20 minutes. Remove chicken from the pot and put in a clean plate. Let it cool down. Save the chicken stock. Shred the chicken and set aside.

Submerge Vermicelli / Sotanghon noodles in warm water. Let soak for 10-15 minutes until softened. Drain and set aside.

Heat oil in a large pot. Sauté garlic until light brown. Add onion, ginger and celery. Sauté until onion softens.

Put the shredded chicken in the pot and then sauté for 2 minutes.

Pour chicken broth and let boil. Add more leftover chicken stock if needed.

Add vermicelli noodles. Cover and cook for 10 minutes.

Put carrots and cabbage into the pot. Cook for 5 minutes.

Season with salt and ground black pepper.

Serve in a bowl and put a slice of egg and garnish with roasted garlic and chopped scallions on top