Chop the garlic finely and add it to a pot with enough neutral oil to cover. Fry on low heat until golden brown and crisp—around 6-8 minutes. Strain and store the fried garlic for garnishing later.

Cut the spicy chilies and the 2 cloves of garlic in half. Broil until charred. Toss into a blender with the white vinegar, blending until smooth.

Bring the Thai-style chicken stock to a gentle simmer in a pot. Stir in soy sauce, fish sauce, and sugar; allow to meld together. Add chicken breast and simmer for 10-12 minutes until fully cooked.

Remove the chicken breast from the broth and shred it into strips. Mix with remaining fish sauce and garlic oil.

Bring the broth back to a boil, add halved chicken meatballs, and let them heat through for about 3-4 minutes.

In a separate pot, bring water to a boil. Dunk soaked rice noodles into boiling water for 5 seconds. Drain and set aside.

In a serving bowl, place noodles. Top with bean sprouts, chosen greens, and strips of shredded chicken. Ladle the hot broth over everything.

Add fried garlic, drizzle with chili vinegar if desired, and sprinkle with green onions or cilantro. Serve with additional condiments.