Bring stock to a boil and add chicken and salt. Return to a boil, reduce heat and simmer for 15 minutes. Chop 2 cloves garlic and saute in 1 tablespoon oil for 30 seconds. Add rice and saute until the rices starts to just brown about 5 minutes. Add rice to the broth and return to a boil. Lower heat and simmer for 15 minutes. Add fish sauce, sugar, salt and continue cooking for another 15 minutes. Chop remaining garlic and saute in remaining oil for 2 minutes. Remove garlic with a slotted spoon and set aside. Add remaining ingredients to the soup, except lime wedges, sauteed garlic and chiles. Simmer for 5 minutes and serve with garnishes including garlic.
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