Cut the pork leg bone into quarters, rinse well, and simmer with 8 1/2 cups water (2 liters), daikon radish, 3 shallots, 2 teaspoons salt, 1 tablespoon fish sauce, 2 teaspoons sugar, and 1 teaspoon MSG. Simmer on low heat for about 1 hour to make a flavorful broth. Skim off any foam regularly to keep the broth clear. You can also add the pork heart and pork thigh to the broth to cook, then remove them once done.

Season the ground pork with 1 teaspoon minced shallot, a pinch of salt, 1 teaspoon fish sauce, a little pepper, and a pinch of MSG.

Boil the quail eggs until cooked, and steam or boil the shrimp until done.

Sauté minced garlic until fragrant to use for mixing with the noodles.

Slice the cooked pork thigh and pork heart thinly, and peel the shrimp.

Sauté 1 tablespoon minced shallot and garlic until fragrant, then add the ground pork and stir-fry until cooked through.

Make the sauce for the dry noodles: Sauté 1 tablespoon minced shallot and garlic, then add 1 tablespoon sugar, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon salt, 1/2 teaspoon MSG, and 1/2 cup water. Cook until the sauce thickens slightly and adjust seasoning to taste.

Boil water and quickly blanch the noodles. Place the noodles in a bowl, drizzle with 2 teaspoons of the sautéed garlic oil, and mix well. Top with shrimp, sliced pork thigh, pork heart, quail eggs, and stir-fried ground pork. Add 1 tablespoon of the sauce on top.

Serve with fresh vegetables and a bowl of the pork bone broth on the side.