Thoroughly filter the ground crab with 2 liters of water, add a little shrimp paste and a pinch of salt to the crab water, then cook over medium heat. When the crab water is just warm, stir with chopsticks to prevent the crab meat from settling at the bottom and to bring the roe to the top.
Option 1: Leave the crab roe as is, pour the simmered ribs into the crab pot, add water to taste, and bring to a boil (keep the heat low). Sauté shallots and quartered tomatoes until they release color, then add to the pot. Season with fish sauce, rock sugar, and tamarind to your taste. The broth is ready. This method is for immediate consumption without continuous boiling.

Dice the pork fat. Thinly slice about 50g of shallots. Fry the pork fat until slightly golden, then remove the cracklings and drain some of the fat. Add the shallots and fry until golden, then mix with the cracklings. Set aside.
Quarter the tomatoes and add them to the pan where the shallots were fried, cooking until the tomatoes are soft and release color (you can add a little annatto oil if desired).
Add the tomatoes to the broth.

Soak the wood ear and shiitake mushrooms in warm water to expand. Marinate the pork with shallots, pepper, and fish sauce for 15 minutes, then chop the wood ear and shiitake mushrooms and mix them into the pork. Wrap the mixture in wild betel leaves and fry until cooked, then set aside.

Soak the red rice noodles in cold water until expanded, then drain.
- Chop the green onions and cilantro
- Wash the mixed herbs, soak in salt water, then roughly chop.
- Add the fish cake to the broth to heat.
Let's eat: Blanch the red rice noodles and place them in a bowl, add all the toppings: wild betel leaf rolls, fish cake, ribs, cracklings with fried shallots, green onions, and cilantro, then pour the crab broth over! You can squeeze in some lime (if not sour enough), add fresh chili, or chili sauce. Enjoy!