Rinse the dried shrimp, soak in hot water until softened, then mash the shrimp. Cut the tomatoes into wedges.

Place the ground pork in a bowl. Chop the white part of the green onions and add to the pork. Crack the eggs into the bowl. Season with 1 tablespoon seasoning powder, a little sugar, MSG, pepper, and 1 teaspoon fermented shrimp paste for flavor. Add the mashed dried shrimp and mix well.

Boil the pork skin, then soak in cold water to make it crunchy. Slice into bite-sized pieces. If the pork skin has fat, cut it into small pieces and render the fat to make crispy pork cracklings to serve with the bún riêu. If not, you can substitute with fried shallots.

Sauté chopped onion with a little oil in a pot. Add 1/3 of the tomatoes and stir, then add enough water for soup. When the water boils, add the rest of the tomatoes. Scoop spoonfuls of the pork mixture into the pot.

Finely chop the pineapple and onion, blend to extract the juice, and add it to the pot for a sweeter, more flavorful broth. Season with seasoning powder and fish sauce to taste.

Serve with fresh herbs, bean sprouts, fermented shrimp paste, and crispy pork cracklings or fried shallots. Enjoy!