Wash the bean sprouts by soaking them in water and gently shaking them. Repeat 3–4 times and drain the water.

Slice the green onion and red chili, and prepare 1 tbsp minced garlic and 2 coin broth cubes.

Add the washed bean sprouts, 1.2L water, and 2 coin broth cubes to a pot.

Bring the pot to a boil over high heat for 5 minutes.

Skim off any foam that rises to the surface using a spoon.

Add 1.5 tbsp fish sauce and 1.5 tbsp tuna sauce, stirring well.

Simmer the soup with the lid slightly open over medium heat for 5 minutes.

Taste the soup and adjust with salt if needed. Add more water if the broth is too concentrated.

Add the sliced green onion, red chili, and minced garlic, stirring well.