Step 1

In a pressure cooker (8 qrt) add:3 lbs pork bones (parboiled), 2 yellow onions, 1 tbsp whole black pepper, 1 oz dried shrimp, 3 oz rock sugar, 2 tbsp chicken seasoning, 2 cans vegetable soup, 1 tbsp salt.Fill you to max level with water.

Step 2

Close pressure lid & hole. Set pressure cooker to:Soup broth, low pressure, 40 minsIf you don't have pressure cooker, you can cook on medium - low heat for ~ 1hr:45 min. Make sure to skim off foam.

Step 3

in a separate pot, dilute the rice crab concentrate with 2 lit water.bring to boil for 5 min.turn off heat and let settle.filter over the clear top part of crab broth to big pot.

Step 4

Once the pressure cooker is done, filter over the pork broth in with the crab broth.Keep the pork bones to eat with your soup later.

Step 5

stir fry 1 cup annatto seed oil with 1 whole clove minced garlic, 1 large shallot (minced).add cooked periwinkle meat, season with 2 tsp chicken seasoning.add to broth pot.

Step 6

combine and mix well all ingredients for Rieu.

Step 7

scoop about 2 tbsp of Rieu mix at a time and add to boiling broth pot. Until used all.

Step 8

scoop about 1 tbsp pork paste and add to boiling broth. Until used all.

Step 9

add in 1-2 tbsp fermented shrimp paste (mam ruoc). or to tasteadd fish sauce to taste.

Step 10

add tomatoes wedges. save some to add to bowl later. add fried puffed tofu.

Step 11

Boil rice noodles according to package instruction. (optional) You can make the noodle orange by adding color. (no taste difference)

Step 12

Blanch you water spinach in broth to dress your bowl.

Step 13

other mints and veggies if you prefer.