Place the ground crab in a pot of water and strain to remove the shells.

Soak the dried shrimp until soft, then finely pound or blend.

Season the ground pork with minced shallots, salt, fish sauce, MSG, and pepper.

Bring the crab broth to a boil, then lower the heat. Use a ladle to skim off the crab meat that floats to the top. Transfer this crab meat to a bowl with the ground pork and dried shrimp. Add 1 teaspoon fish sauce, a pinch of MSG, a little pepper, 1 tablespoon vegetable oil, and crack in the duck egg. Mix well, then steam until cooked through.

This is the steamed crab mixture—very delicious.

Sauté minced shallots, then add the tomatoes and stir-fry. Pour this into the crab broth, add tamarind juice, 1 tablespoon fish sauce, 2 teaspoons salt, 1 teaspoon MSG, 2 tablespoons sugar, and some chopped scallion whites. Bring to a boil. Add the pork blood pudding and fried tofu, then season to taste.

Place the cooked noodles in bowls, ladle the hot broth and steamed crab mixture on top, add a little fermented shrimp paste and chili oil, and serve with a plate of fresh herbs and greens.