Rinse the pork spare ribs with diluted salt water, blanch in boiling water, rinse again, and drain. Rinse the pork belly, drain, and slice thinly. Chop the jicama and onion into small pieces. Soak the dried shrimp until soft, rinse, then finely grind in a food processor.

Add 5 tablespoons annatto oil to a pot. When hot, add the minced shallots and sauté until fragrant. Add the ground dried shrimp and stir-fry until aromatic. Next, add the pork belly and season with salt, 1 tablespoon sugar, 1 tablespoon seasoning powder, and fermented shrimp paste. Stir-fry until the pork is firm.

Add the chopped jicama and onion, stir well, then add the pork ribs and stir until the ribs are slightly browned. Cover and simmer the ribs for 10 minutes. After 10 minutes, add 8 1/2 cups water (about 2 liters) and cook until the ribs are tender, skimming off any foam. Once the ribs are tender, add another tablespoon of sugar and 1 teaspoon MSG. Adjust seasoning to taste.

Wash the greens and herbs, drain, and chop finely. Lightly crush the roasted peanuts. Blanch the Mi Quang noodles in boiling water, then drain.