Prepare the ingredients for banh canh.

Rinse the pork hock, pork tail bones, and pork skin with salt water. Blanch them in boiling water for 2 minutes, then transfer to a new pot of boiling water. Add the ingredients for the broth. Once the broth comes to a boil, reduce the heat to a simmer to keep the broth clear. Let it simmer and taste the broth; when it has a naturally savory and sweet flavor, season to taste.

Peel and wash the shallots, then sun-dry for 10 minutes. Slice and fry them until golden, then drain on paper towels and sun-dry for another 10-15 minutes.

Here is your finished pot of banh canh.