Boil the chicken wings in boiling water for about 3 minutes. Drain the water and rinse off any blood and fat.

Fill a pot with water and add the bouillon cube. Bring to a boil, then add the chicken wings. Skim off any foam and fat. Add the potatoes, onions, and tomatoes. Season with salt and soy sauce (or fish sauce, if preferred).

Simmer until the potatoes are tender but not mushy. Turn off the heat, ladle into bowls, and top with fried shallots and parsley. (You can add chili and lime to taste.)