Soak the cloud ear fungus in warm water. In a hot pan, heat the cooking oil. Brown the garlic then set aside. In the same pan, saute onion. When onion is translucent, add the chicken. Season with soy sauce and fish sauce then crumble in the chicken stock cube.
Add the water and bring it to a boil. Meanwhile, soak the vermicelli in hot water then drain after 2-3 minutes. Drain the cloud ear fungus then cut into 2cm pieces.
Add the carrot, cabbage and bok choy. When water returns to the boil, add the vermicelli and cloud ear fungus. Make sure to mix it well till slightly dry. Season with pepper and chilli powder.
Arrange the pancit on a platter. Garnish it with toasted garlic and sliced eggs.
Cloud ear fungus is also known as wood ear, black fungus or Chinese black fungus and you can buy it dried in Asian grocery stores.