Clean all the ingredients. Sauté some sliced shallots until fragrant, then add the pork/ham hock, straw mushrooms, and diced carrot. Stir well, then add enough water for soup. Bring to a boil and cook until the pork hock is tender. Season to taste with sugar, salt, bouillon powder, and pepper.

Boil the pork intestines and pork blood cubes with a little julienned ginger. Once cooked, cut them into bite-sized pieces and add to the soup pot.

When the soup is boiling, add chopped scallions. Ladle the soup over the banh canh noodles in a bowl, then sprinkle with ground black pepper and chopped cilantro. Serve with lime wedges, chili, and fish sauce on the side for extra flavor.