Peel and slice potatoes into thick half-moon shapes. Soak in cold water for 10 minutes and drain.

Beat 4 eggs with a pinch of salt and slice 1 stalk of green onion diagonally.

Boil 1.5L water with dried anchovies and kombu. Once boiling, remove kombu and simmer for 10 minutes. Strain out anchovies to make broth.

Add potatoes to the broth and simmer with the lid slightly ajar for 5 minutes until tender. Then add minced garlic, fish sauce, and soy sauce.

Pour beaten eggs into the soup in a circular motion without stirring. Let eggs cook until they form fluffy clusters.

Add green onion and chili powder to taste. Simmer briefly and adjust seasoning with salt and pepper.