Vietnamese Hủ Tiếu Soup

1. Parboil your pork bones to remove impurities. Place them in a pot and cover with water, bring to a boil, then drain and rinse the bones thoroughly.
2. In a clean pot, add the parboiled bones and fill with fresh water until all bones are submerged.
3. Bring the pot to a boil. Once boiling, add the daikon (cut into 3-inch pieces), halved white onion (optional: roasted), and rehydrated shrimp (dehydrated by soaking in hot water for 30 minutes). Add more water if needed to ensure everything is covered.
4. Simmer the broth on LOW heat. A fast boil will cloud your broth. While the broth simmers, prepare the other components. Total simmer time: 3-4 hours.
5. For the minced pork side: Mix 1/2 lb ground pork with a handful of chopped scallions, 1 tsp fish sauce, 1 tsp salt, 2 tsp pepper, and 1 tsp sugar. Pan fry until cooked through, then set aside.
6. Cook your egg noodles (or rice noodles) according to package instructions.
7. After 2 hours of simmering the broth, add the 2 lbs pork shoulder. Continue simmering until cooked, then carefully remove the pork shoulder from the broth, slice, and set aside.
8. Season the broth after removing the pork shoulder (around 2.5 hours into simmering). Add 2 tbsp nước mắm (fish sauce), 1 tbsp sugar, 2 tbsp black pepper, and salt to taste. Continue to taste and adjust seasonings as needed.
9. You can discard the bones, daikon, and onion from the broth at this point, but if your bones have meat, you can leave them in to be enjoyed. The goal is a clear broth.
10. Once the broth is ready, assemble your bowls with cooked noodles, sliced pork shoulder, minced pork, cooked shrimp/prawns, fish balls, chopped scallions, fried onions, and quail eggs. Serve with ớt satế and your choice of fresh vegetables.