Slice 4 potatoes thickly and prepare them.

Boil 5 cups of rice water with 1 tbsp of fish sauce.

Beat 2 eggs with a pinch of salt until well mixed.

Carefully pour the eggs into the boiling soup without stirring.

Once the eggs float and are partially cooked, add the green onion.

Skim off any foam with a spoon and adjust seasoning with salt.