Rinse the pork bones thoroughly. Add 8 1/2 cups water (2 liters) to a pot and simmer the bones for 45 minutes to make a sweet, flavorful broth. Season with 1 tablespoon salt, chicken bouillon, a pinch of MSG, and a small piece of rock sugar for a balanced taste.

Wash the vegetables and drain. Peel the cooked shrimp and quail eggs.

Blanch the hu tieu noodles until just tender but still chewy. Place noodles in a bowl, add sliced pork intestines, pork liver, some bean sprouts, and pour the hot broth over. Serve with a side of spicy fish sauce. Enjoy!