Step 1

Blanch the pork. In a medium-sized pot, add the washed pork ribs, chicken, and enough water to cover them. Bring the water to a boil, then drain the water and rinse off the pork and chicken.

Step 2

Make the broth. In a large 7 qt pot, add the blanched pork ribs, chicken thighs, daikon, yellow onion, palm sugar, and chicken bouillon powder. Then fill enough chicken stock to reach the brim of the pot leaving about 1 inch at the top.

Step 3

Cook the broth. Bring the pot to a boil on high heat. Then when it reaches a boil lower, the heat to medium-high heat and simmer for 2 hours. Skim the scum off the top of the broth. After 1 hour remove the pork ribs and set aside. Then lower the heat to medium-low. After 2 hours remove the daikon, onion, and chicken thighs and throw away.

Step 4

Saute the tomatoes. While waiting for the broth to simmer, in large skillet on medium high heat, add 2 tablespoons of olive oil and saute the minced shallots until translucent about 1 minute. Then add the tomatoes and 1/3 remaining tomato paste. Saute the tomatoes about 2 minutes until the tomatoes soften.

Step 5

Saute the tofu. Then toss in the fried tofu, fish sauce, and sugar. Toss to combine and continue cooking for another 2 minutes.

Step 6

Add to the broth. Add the tomato mixture and the pork ribs into the soup pot and bring the soup to a boil.

Step 7

Pulverize the shallots and garlic. In a food processor, grind 2 shallots and garlic until pulverized.

Step 8

Mix the rieu together. In a large mixing bowl, mix together the shallots, garlic, crab, shrimp paste, 2/3 can tomato paste, ground pork and eggs. Mix until combined.

Step 9

Cook the rieu. Once the soup is at a boil, spoon large 1-2 inch dollops of the rieu into the soup. Then cook the rieu for an additional 10 minutes. Skim the scum off the top of the broth.

Step 10

Taste to finish. Once the rieu has cooked, taste the broth to see if you need added salt or fish sauce.

Step 11

Serve. Serve with rice noodles, fresh herbs, a squeeze of lime and enjoy!