Steps
1. Clean and wash rice, and boil in 2 cups water. Cook for half an hour or until done. Remove from pan and mash. Set aside.
2. Boil chicken bones in 1 cup water for 5 mn. Discard bones. Add rice to chicken broth. Cook for 2 mn, then add chicken or pork.
3. Season with fish sauce. Break egg in a serving bowl. Pour rice soup on top of egg.
4. Sprinkle with ginger, green onions, and chopped coriander leaves. Serve hot.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines