Rinse the pork bones thoroughly, then blanch them in boiling water to remove impurities. Rinse again with clean water. Fill a pot with water (amount depends on how much broth you want). Add the bones to the cold water, then add onion and carrot. Simmer over medium heat. When it comes to a boil, reduce to low heat, partially cover, and occasionally skim off any foam.

Peel the shrimp, removing the heads and shells (for a nicer presentation, you can leave the heads on). Save the shells and heads—these are very important for the broth.

Boil the pork liver with a pinch of salt. Check for doneness by poking with a chopstick—if no red liquid comes out, it's cooked. Don't overcook or it will become dry and less tasty. To keep the liver from turning dark, prepare a bowl of ice water with 1 tablespoon salt and the juice of 1 lemon. Stir well, then add the cooked liver. This keeps it white and crisp. (This ice water mix can also be used to soak apples or pears to keep them crisp and prevent browning.)

Once the broth is clear and sweet, it's ready.

In a large pot, heat a little oil. When hot, add the shrimp shells and heads, stir well over low heat to avoid burning. Add 2 tablespoons fish sauce, 1 tablespoon sugar, and 1 tablespoon MSG (or leave out if you prefer). Stir for 2 minutes, then add all the broth. Simmer over medium heat, continue cooking until the shrimp shells sink to the bottom. Simmer gently and do not cover. Once the shells have sunk, strain the broth and discard the solids. Use this broth to cook the shrimp, adding a few slices of onion for extra flavor. Boil just until the shrimp are cooked, then remove immediately.

Fry the shallots and garlic until fragrant and golden. Set aside.

Slice the liver just before serving to keep it from drying out.

To serve: Soak the noodles in water, then briefly blanch them in the hot broth. Transfer to bowls, add shrimp, sliced liver, chives, and a few slices of onion. Ladle hot broth over the top. Sprinkle with fried shallots and garlic. Absolutely delicious, especially the broth!

Tip: I usually use fresh shrimp heads and shells for the broth, rarely dried shrimp, because dried shrimp can make the broth too strong. 😄