Make the soup: Rinse the pork and bones, then blanch in boiling water. Remove and drain. In a separate pot, add 8 1/2 cups water (2 liters, adjust for serving size). When the water is hot, add the bones first. Then add the other ingredients: pork, shrimp, vegetables, and seasonings to finish the soup.

Make the sauce: Mix together soy sauce, dark soy sauce, oyster sauce, vinegar, and water. In a pan, sauté garlic and shallots, then add the sauce mixture and bring to a boil. Mix a little cornstarch with cold water and add to thicken the sauce. Adjust the sweet and sour taste to your preference.

Stir-fry the ground pork: From the 1.1 lbs (500 grams) of lean pork, take out 7 oz (200 grams) and finely chop. Marinate for 15 minutes with 1 teaspoon minced garlic, 1 teaspoon minced shallots, 1/2 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon MSG. Stir-fry in a pan with sautéed garlic and shallots for 5 minutes until cooked.

Blanch the hu tieu noodles in boiling water. Remove quickly and toss immediately with 1 tablespoon garlic oil. To assemble a bowl: add a portion of noodles tossed with garlic oil, a few slices of pork, shrimp, ground pork, quail eggs (or pork liver, etc.), bean sprouts, chives, greens, a few slices of chili, crispy pork fat, and lime. Pour the sauce over and mix well.

Dry hu tieu is best served with a bowl of vegetable soup on the side. Enjoy!