Rinse the pork bones and briefly blanch them in boiling water to remove impurities. Then add the bones to a pot of boiling water and simmer. Add a little salt.

To make the pork meatballs: Season the ground pork with 1 teaspoon chicken bouillon powder, 1 teaspoon black pepper, and 1/2 teaspoon MSG. Mix well.

To make the crab paste: Clean the crabs, pound or blend them finely, add about 2 cups (0.5 liters) of water, and strain to get the crab broth. Add 1 teaspoon salt to the crab broth, then bring to a boil. When the crab paste floats to the top, skim it off and set aside. Add the remaining crab broth to the simmering bone broth.

While the bones are simmering, fry the tofu until golden.

After frying the tofu, finely pound or blend the dried shrimp to prepare for the crab cakes.

For the crab cakes: Mix the ground pork, dried shrimp, 1 duck egg, 2 teaspoons chicken bouillon powder, 1 teaspoon sugar, 1/2 teaspoon MSG, and 1 teaspoon black pepper.

To make annatto oil: Heat oil in a pan, then turn off the heat and add annatto seeds. Remove the seeds after the oil turns red. Sauté the tomatoes and snails in the annatto oil. Season with 2 teaspoons chicken bouillon powder and 1 teaspoon sugar.

Once all the components are ready, add everything to the pot with the bone broth.

Shape the crab cakes and pork meatballs into balls and add them to the pot. When they float to the surface, they are cooked.

Season the soup with fish sauce, sugar, chicken bouillon powder, salt, and fermented shrimp paste to taste.

Here is the finished dish. It's delicious and rich with the flavors of the Mekong Delta, sweet from the crab and pork bones.