1. For the garlic oil, heat vegetable oil over medium heat, add garlic and gently fry until the garlic is just starting to brown. Pour into a small bowl and set aside.
2. For the chilli vinegar, combine chilli and vinegar in a small bowl and set aside.
3. To make the rice soup, place rice and 5 cups of water in a large saucepan. Bring to the boil and gently simmer for 20 minutes until the rice becomes just tender. Add fish slices and stir gently. Simmer for a further 2 minutes or until fish is just cooked. The rice should be a soupy consistency, add more water if it’s too thick.
4. Place six individual serving bowls on your kitchen bench. Crack 1 egg into every bowl and add 1 tsp fish sauce to each. Ladle hot soup over raw egg and let it rest for about 1 minute to cook the egg. Garnish each bowl with coriander, spring onion, garlic oil, chilli vinegar and fish sauce.