Peel and crush the shallots. Heat oil in a pan, add the shallots, and sauté until golden and fragrant. Remove from heat.

Mix 3/4 of the sautéed shallots with the Mi Quang noodles. Toss well.

Peel and cut the pumpkin into large pieces. Boil until soft, then mash until smooth.

Cut the pork into bite-sized pieces. Marinate with minced garlic, green onions, bouillon powder, and fish sauce. Mix well.

Trim the shrimp heads, soak in salt water, and rinse thoroughly.

Heat oil in a pan, add minced purple onion, and sauté until fragrant. Add the shrimp and stir-fry. Season with bouillon powder and mix well so the shrimp absorbs the flavor. Remove the shrimp and set aside. Clean the pan. Add the remaining sautéed shallots, then add the marinated pork and stir-fry until the pork firms up. Add 1 teaspoon sugar, fish sauce, and salt. Simmer on the stove to let the flavors absorb. Add the shrimp back in, mix well, pour in a bowl of water, and continue to simmer so the flavors blend.

Place a pot on the stove. Add the pumpkin boiling water. Add the mashed pumpkin. Roast the peanuts, grind finely, and add to the pumpkin broth. Season with rock sugar, salt, and bouillon powder. Pour in some of the simmering liquid from the pork and shrimp. Add 1 onion, cut into wedges.

Beat the eggs, add two tablespoons of broth, and mix well.

Pour the egg mixture into the broth, stirring constantly. Adjust the seasoning to taste.

Place mixed fresh herbs in a bowl, then add the noodles. Top with shrimp and pork. Ladle the broth over, sprinkle with cilantro, green onions, peanuts, chili, and a squeeze of lime for a delicious bowl of Mi Quang.