1. Make the fish cakes: In a bowl, combine the scraped fish paste, basa fish fillet, and diced pork fat. Add 1 teaspoon salt, 1 teaspoon MSG, 1 teaspoon fish sauce, a pinch of black pepper, and the white part of green onions. Mix well with 1 tablespoon tapioca starch. Pound the mixture thoroughly with a pestle until it becomes springy and smooth. Marinate for about 1 hour, then divide into two portions. Steam one portion and pan-fry the other.

2. Make the broth: Clean and cut the pork leg bone into four pieces. Simmer with 8 1/2 cups water (about 2 liters) and 1 tablespoon fermented shrimp paste for about 20 minutes. Add chopped pumpkin, pineapple, and tomatoes, then season to taste. Slice the onion and add it to the pot. Add the cabbage and bring to a boil again, then adjust seasoning and turn off the heat.

Heat 1 tablespoon vegetable oil in a pan and add 1 teaspoon annatto seeds. Sauté, then remove the seeds and pour the colored oil into the broth.

To serve, place rice vermicelli noodles in a bowl, top with sliced fish cakes, and ladle the hot broth over. Garnish with green onions and chili.