Prep: Wash all ingredients. Peel and finely chop the shrimp. Mix shrimp with ground pork and eggs. Add 2 teaspoons seasoning powder, 2 teaspoons sugar, and 1/2 teaspoon fish sauce. Mix well and let marinate.

Cut the tomatoes into wedges. Sauté green onions in a little oil, then add 1/3 of the tomatoes and stir until the onions turn golden, then remove from heat. Boil a small pot of water to quickly blanch the noodles, then drain. Cut the tofu into bite-sized pieces and fry until golden.

Boil 4 1/4 cups water (about 1 liter) for the shrimp mixture. When the water boils, add all the shrimp mixture without stirring. Cook for about 5 minutes. Skim off the shrimp cake that floats to the top and let it drain. Press the shrimp cake to remove excess water and let cool, then cut into cubes. Add the squid to the boiling water, cook until done, then remove and drain. Reserve the cooking liquid to use as the soup base.

Extract tamarind juice and discard the seeds. Add about 2 cups water (500 ml) to the soup base, bring to a boil, then add the tamarind juice, sautéed tomato and green onion mixture. Season with 1 tablespoon seasoning powder, 2 teaspoons sugar, and 2 teaspoons fish sauce.

After seasoning, add the fried tofu, remaining tomatoes, and annatto oil to the soup. Lower the heat to a simmer.