Wash and cut all ingredients into bite-sized pieces. Boil the pork offal with a few slices of ginger until just cooked, then transfer to a bowl of ice water to keep it crisp.

Make the broth: Simmer pork bones until tender, or use ground pork for a quicker, flavorful broth. Add mushrooms and carrots. Once the carrots are cooked, season the broth to taste with sugar, salt, and bouillon powder.

Blanch the vegetables: chrysanthemum greens, napa cabbage, etc. Soak the dried hu tieu noodles in water until softened. Boil quail eggs and shrimp until cooked, then peel. Sauté the minced garlic until golden brown.

Place the softened noodles, blanched vegetables, green onions, celery, ground black pepper, sautéed garlic, pork offal, quail eggs, and shrimp into a bowl. Ladle the hot broth over everything and enjoy. Dip the pork offal in good fish sauce, squeeze fresh lime over the bowl, and add a few slices of fresh chili for extra flavor.