Soup. 

Boil the water and the chicken stock in a large pot. Cut the chicken in large pieces, rinse and add to the pot. Add the rest of the soup ingredients and more water if necessary to cover everything. . Simmer for 30 minutes, remove the chicken and set aside. Let the soup cook for another hour on low heat.

Once the chicken has cooled off, shred the meat with your fingers or use forks (no chopper). Peel the eggs, rinse and clean the bean sprouts. Fry the vermicelli, onion and garlic separately in hot oil. Keep all these ingredients in separate bowls.

Sambal ketjap (spicy soy sauce). Boil the whole pepper for a short time in the soup, scoop it out and chop it with the garlic before adding some sugar and soy sauce. (I am not fond of sugar in my entre, so I would skip that).

Serving the soup. In each soup bowl, add one boiled egg, some bean sprouts, cabbage, fried potatoes, onion/garlic, chicken, topped by vermicelli. Pour the hot soup on top and add celery/parsley. If you like to make it spicy, add some sambal ketjap.

Store leftover soup in refrigerator. Keep the rest of the ingredients separate and refrigerate as necessary (do not refrigerate fried potatoes, onions and vermicelli. They will get mushy.)