Rinse the pork bones, cut them in half, and blanch in boiling water with a little salt. Rinse again with cold water. Then, simmer the bones with onion, dried shrimp, grilled dried squid, pickled radish, and a piece of rock sugar. Cook for at least 2 hours, skimming off any foam. Season with salt and bouillon powder to taste just before serving.

Rinse the pork with diluted salt water and divide in half. Boil one half in the broth until cooked. Finely chop the other half, season with bouillon powder, salt, and pepper, then cook with a little water until the meat is cooked and crumbly.

Boil the quail eggs and peel them.

Peel and boil the shrimp. Boil the pork liver with a little salt and vinegar. Slice the boiled pork and liver.

Mince the garlic and fry until golden brown.

Soak the shredded pickled radish in diluted salt water to reduce saltiness, rinse several times with cold water, squeeze dry, and chop. Heat oil in a pan, add the radish, season with sugar and bouillon powder to taste, then turn off the heat.

If you don't want to make this, you can buy ready-made pickled radish with a slightly reddish color.

Soak the hu tieu noodles in cold water for about 30 minutes.

Drain the noodles. Just before serving, briefly blanch the noodles until just cooked so they stay chewy, not soft.

Rinse the chives, drain, and cut into bite-sized pieces.

Rinse the bean sprouts and Chinese celery, drain, and arrange on a plate.

Slice the lime and chili peppers.

Blanch the noodles and place them in a bowl. Arrange the pork, liver, quail eggs, shrimp, sautéed pickled radish, fried garlic, and chives on top.

Ladle the hot broth over the noodles and add some dried shrimp.

Serve with bean sprouts and Chinese celery on the side.