Rinse the dried shrimp, then place them in a pot with 1 large bowl of water. Bring to a boil. Use large dried shrimp for the best flavor! Boil for 5 minutes, then remove the shrimp and set aside.

Rinse the pork ribs with salt and blanch briefly in boiling water. Add them to the pot with the shrimp boiling water, then add 4 1/4 cups water (about 1 liter), 1 tablespoon salt, 1 tablespoon seasoning powder, and 1/2 tablespoon rock sugar. Simmer for 15 minutes. Mix a little water with 1/2 tube of shrimp roe paste, stir to dissolve, and add to the pot.

Grind the boiled dried shrimp in a food processor (or pound finely if you don't have one).

Mix the ground pork with a little chopped green onion and cilantro, 1 teaspoon seasoning powder, and 1/2 teaspoon black pepper. Add all the ground shrimp and 2 duck eggs, then mix until smooth. The smoother the mixture, the better the texture.

Heat a pan with a little oil, sauté some sliced shallots until fragrant, then add 1 tomato (cut into wedges) and 1/2 cup water. Sauté until the tomatoes release their color, then pour everything into the soup pot.

Add the remaining tomatoes and fried tofu to the pot (I like the tofu to soak up the broth, but you can add it later if you prefer).

Bring the soup to a boil, then reduce the heat (if the heat is too high, the shrimp balls will break apart). Scoop spoonfuls of the shrimp mixture into the pot, shaping as you like. When the shrimp balls float to the surface, they're cooked. Adjust seasoning to taste. My family doesn't eat pork blood, but if you like, boil pork blood, cut into pieces, and add to the pot.

Blanch the rice vermicelli noodles in boiling water, then divide into bowls. Top with tomatoes, tofu, ribs, shrimp balls, and pork sausage slices, then ladle the broth over. Sprinkle with green onions, cilantro, and fried shallots. Enjoy!

Mix the herbs and vegetables and arrange on a plate—so appetizing! I don't use shrimp paste, so I make a dipping sauce with fish sauce and sliced chili. Add a squeeze of lime for extra flavor!