Rinse the chicken bones and pork ribs thoroughly. Peel and wash the daikon radishes, then cut them into chunks.

Place everything in a pot with 3 liters (about 12 3/4 cups) of water. Bring to a boil, then skim off any foam to keep the broth clear. After about 15 minutes at a gentle boil, add 4-5 shallots, season with salt, fish sauce, MSG, and sugar. Simmer for another 10 minutes, then adjust seasoning to taste. Add the beef meatballs to the pot.

Wash the bean sprouts and fresh herbs. Blanch the hủ tiếu noodles in boiling water until soft, then place them in bowls. Pour the hot broth over the noodles. Top with black pepper, chopped green onions, and cilantro for extra flavor.