Blanch the pork bones, rinse them, then place in a pot with the daikon radishes and simmer for 1 hour. Add the pork loin to the pot to cook; once done, remove and slice it.

Season the ground pork and sauté until cooked through.

For the noodle sauce: Mix 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, 1 tablespoon seasoning powder, and 1/2 tablespoon black pepper. Sauté the tomato and shrimp, then blend until smooth. Add everything to a pan, pour in 2 cups (about 480 ml) of the pork bone broth, then add the cornstarch mixture to thicken the sauce.

After simmering the broth, season to your family's taste. Add 1-2 pieces of palm sugar for a mild sweetness.

Render pork fat with shallots to make crispy pork fat and aromatic oil.

When serving, quickly blanch the hu tieu noodles and bean sprouts in hot water. Add 4 tablespoons of sauce, crispy pork fat with shallot oil, 2-3 tablespoons soy sauce, 1/2 tablespoon sate chili sauce, and a squeeze of lime. Toss well and enjoy with hot soup on the side.

Here is my finished dish..