Slice the pork belly thinly. Trim the shrimp antennae. Heat cooking oil in a pan, add the pork and sauté. Add sugar, fish sauce, and annatto oil for color. Stir over low heat until the pork firms up, then add the shrimp and stir well. Continue cooking on low heat for about 10 minutes, then turn off the heat and let cool.

Bring 6 1/3 cups water (1.5 liters) to a boil. Add the pork bones and simmer (skim off any foam for a clear broth). Simmer for 1 hour, then add the sautéed pork and stir. Season to taste. Crack the eggs into a bowl and slowly pour them into the broth, stirring gently with chopsticks to break up the eggs. For more color, sauté annatto seeds in oil and add the oil to the broth.

Do not add the shrimp to the broth; instead, place them directly in the noodle bowls as desired.

Mi Quang is best served with fresh herbs (banana blossom, green chili). Enjoy!