Make the broth: Cut the pork bones into pieces and rinse well. Place them in a pot with 3 quarts water (about 3 liters). Peel and wash the daikon radishes, cut into chunks, and add to the pot. Skim off any foam to keep the broth clear. Season with 1 teaspoon salt, 2 teaspoons chicken bouillon powder, 1 teaspoon MSG, 3 teaspoons sugar, a splash of fish sauce, and a few smashed green onion bulbs. Simmer for about 30 minutes, then drop in spoonfuls of fish cake.

Blanch the banh canh noodles in boiling water until cooked, then place them in serving bowls.

Taste and adjust the broth seasoning as needed. Slice the crab cake and add to the hot broth to warm through, then ladle the broth and toppings over the noodles in each bowl.