Blanch the fish cake in hot water to remove oil and impurities.

Slice the green onion and onion into small pieces.

Beat the eggs in a bowl until smooth.

Boil 800ml water in a pot and add 2 coin soup stocks.

Simmer for 15 minutes until the fish cake puffs up.

Add sliced onion and minced garlic, and cook for 1 more minute.

Pour the beaten eggs into the soup and let sit for 30 seconds without stirring.

Season with fish sauce and soy sauce, adjusting to taste.

Add ground pepper and sliced green onion, and cook for 1 more minute.