Rinse the pork bones and spare ribs, blanch in boiling water, then rinse again. Peel and cut the daikon radish into chunks. Add the bones, spare ribs, daikon, and 1 tablespoon seasoning powder to a pot with 15 cups water (about 3.5 liters). Simmer the broth for 2 hours, skimming off any foam. After 2 hours, season the broth with more seasoning powder, salt, and sugar to taste.

Peel and devein 10.5 oz (300 grams) of shrimp, leaving the tails on. Rinse and drain. Clean the squid, rinse, drain, and cut into bite-sized pieces. Add the shrimp and squid to the broth and cook until just done, then remove and set aside to drain.

Finely chop 3.5 oz (100 grams) of shrimp. In a bowl, mix the chopped shrimp and ground pork with 1 teaspoon minced shallots, 1 teaspoon seasoning powder, 1 teaspoon sugar, 2 teaspoons fish sauce, and 1/3 teaspoon black pepper. Mix well and let marinate for 15 minutes. Heat 1 tablespoon cooking oil in a pan, sauté the minced shallots until fragrant, then add the pork and shrimp mixture and stir-fry until cooked through.

Boil the quail eggs and peel them. Rinse the pork heart, drain, boil until cooked, then slice thinly. Rinse and cut the chives into pieces. Rinse the bean sprouts and herbs, drain well. Peel and finely chop the garlic, then fry in oil until golden and crispy; remove and drain on paper towels. Blanch the hu tieu noodles in boiling water until soft, then drain.