Simmer the chicken bones with 4 1/4 cups water (1 liter), 2 shallots, 1 teaspoon salt, 2 teaspoons fish sauce, 1/2 teaspoon MSG, and a pinch of pepper over low heat for about 20 minutes. Adjust seasoning to taste to make the broth.

Slice the pork thinly and marinate with 1 teaspoon salt, 2 teaspoons fish sauce, 1/2 teaspoon MSG, 1 teaspoon sugar, a pinch of pepper, and 2 minced shallots.

Heat 3 tablespoons cooking oil in a pan and sauté shallots until fragrant. Add the pork and shrimp, stir-fry until well seasoned, then add the quail eggs. Pour in a bowl of broth and simmer until slightly reduced. Add 2 tablespoons annatto oil and season the filling to be flavorful for the noodles.

Arrange the Mi Quang noodles in a bowl. Ladle a scoop of broth and half a scoop of the shrimp and pork mixture with shrimp, pork, and quail eggs on top. Sprinkle with roasted peanuts. Serve with fresh herbs and grilled rice cracker.