Rinse the pork spare ribs. Slice the daikon radish into rounds and cut the pumpkin into large pieces. Add them to 4 cups (1 liter) water along with the chicken broth and simmer until the ribs are tender. When the pumpkin is soft, remove and set aside.

Mix the fish paste with chopped dill, minced garlic, and minced shallots. Add 1/2 tablespoon seasoning powder and a pinch of pepper.

Shape the fish paste mixture and pan-fry over low heat until golden. Let drain on paper towels. Cut the tofu into small pieces and fry until golden.

Place the cooked rice vermicelli noodles in a bowl. Arrange pumpkin and fish cakes on top. Ladle the hot broth over, then add onion, a little dill and green onion, and sprinkle with fried shallots and pepper. Serve hot with lettuce, Vietnamese coriander, bean sprouts, lime, and chili. Enjoy!