For Chả lá lốt (beef wrapped in betel leaves):
- Season the ground pork with spices and black pepper.
- Tip: Season lightly so the flavors balance with the other toppings and broth.

For Chả cua (crab cake) (this part is the most work 🫠):
- Mix all the ingredients together and season with spices and black pepper.
- Tip: Use a food processor or blender for a smoother, more even mixture.
- Bring a pot of water to a boil and cook the crab cakes. (Save the cooking water to use as part of the broth.)

For the broth:
- Sauté shallots until fragrant, then add tomatoes and cook until soft.
- Once the tomatoes are broken down, add fish sauce and Thai shrimp paste (since I couldn't find Hue shrimp paste abroad), stir for a bit, then add the reserved cooking water from above.

Toppings in the photo include:
- Fried tofu
- Crab cake
- Beef wrapped in betel leaves
- Pork skin sausage (Giò bì)
- Spinach (similar texture to Malabar spinach)
- Fried shallots