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Soak glass vermicelli in hot water for 5-7 minutes then drain
Add chicken thighs, whole onion, spring onion whites, carrots, ginger slices, salt, chicken powder, sugar, turmeric powder, and water to a pot
Bring to a boil and fish out impurities
Simmer the broth for 30 minutes up to an hour
Prepare garlic oil by heating neutral oil with peeled garlic cloves and a pinch of sea salt until fragrant and garlic is golden
Drain and rinse noodles in cold water
Divide noodles into bowls and ladle hot broth over them
Add shredded or whole chicken pieces to each bowl
Season broth with fish sauce to taste
Garnish with spring onion greens, coriander, crispy fried shallots, garlic oil, optional crispy chicken skin, sliced carrots, and freshly cracked pepper