Simmer the pork hock until tender, reserving the broth to use as the soup base. Peel the shrimp, then crush the shrimp heads and add them to 2 bowls of boiling water. Skim off the orange shrimp fat that rises to the top and set aside. Strain out the shrimp heads, then add the strained liquid to the pork hock broth and bring to a boil. Season with your preferred seasonings and add 1 teaspoon fermented shrimp paste for extra flavor. Add the shrimp, pork hock, and reserved shrimp fat to the pot.

Now you have a simple, flavorful broth. Boil the bánh canh noodles, place them in bowls, and top with pork hock, shrimp, green onions, cilantro, lime, and chili. Enjoy your quick and tasty bowl of bánh canh!