Cut the tofu into small pieces and fry until golden. Thinly slice the shallots and fry until golden.

Soak the dried shrimp in warm water for 15 minutes to soften. Pound 3.5 oz (100 g) of the shrimp until fluffy, set aside the remaining 1.8 oz (50 g) to add to the broth. Mix the pounded shrimp with ground pork, shallots, eggs (reserve 1 egg yolk), seasoning powder, fish sauce, and ground pepper. Place the mixture in a bowl and steam for 10 minutes. Then spread the reserved egg yolk on top and steam for another 3 minutes. Rinse the pork bones with salt and water, blanch briefly, then rinse thoroughly. Simmer the bones with salt and smashed shallots, add the dried shrimp and tomatoes, and a bit of rock sugar to balance the flavor.

Blanch the rice vermicelli and place in bowls. Add the broth and toppings, then sprinkle with chopped green onions.