Place the cleaned, ground crab meat in a pot with a pinch of salt and enough water. Stir well, add chopped daikon radish for sweetness, and bring to a boil. Clean the snails with white wine to remove odor. Rinse the herbs and bean sprouts, slice the lime and chili. Chop the green onions and cilantro.

When the broth comes to a boil, lower the heat and gently stir so the crab curds float to the top. Carefully remove the crab curds and set aside. In a pan, heat a little oil and annatto seeds to create color, then sauté the shallots until fragrant. Add the tomatoes and cook until just softened, but not mushy.

In another pan, heat oil and sauté ginger and garlic until fragrant. Add the snails and a splash of fish sauce, stir briefly—do not overcook or the snails will become tough. Blend the soaked dried shrimp until fine, then mix with the ground pork and egg. Season with a little bouillon powder and pepper. When the broth is boiling, add the fried tofu and drop spoonfuls of the shrimp-pork mixture into the pot. As it cooks, the crab and shrimp-pork curds will float to the surface.

Season the broth with 2 tablespoons fish sauce, 1 teaspoon shrimp paste, bouillon powder, and a little tamarind water. To serve, place noodles in a bowl, add tomatoes, snails, crab curds, and ladle the hot broth over. Top with green onions, cilantro, and pepper. Serve with fresh herbs.