Step 1

In a large bowl, soak rice noodles in water for about 1 to 2 minutes or just until loosened. Drain well.

Step 2

In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook for about 1 minute. Drain well.

Step 3

Place noodles onto serving plates. Spoon sauce over noodles.

Step 4

Top with shrimp, chicharon, fried pork, crispy tofu, tinapa flakes, hardboiled eggs, toasted garlic bits, and green onions. Serve with calamansi wedges.

Step 5

Peel shrimp, leaving tail intact. Reserve shrimp heads. In a saucepan over medium heat, bring 1 cup water to a boil. Place shrimp in a fine-mesh sieve and dip in the boiling water until the shrimp change color. Remove from the pot and set aside. Reserve liquid.

Step 6

In a skillet over medium heat, add pork belly and cook, stirring occasionally, it releases oil. Continue to cook until browned and cooked through. Remove from pan and drain on paper towels.

Step 7

Drain tofu from packing liquid and wrap with paper towels to rid of extra moisture. Cut into 1/4-inch cubes. In a wide pan, heat about 1-inch deep of oil. Add tofu and deep-fry until golden brown and crisp. Using a slotted spoon, remove from, and set aside.

Step 8

In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.

Step 9

In a small pan over low heat, heat about 1/4 cup oil. Add garlic and cook until lightly browned and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels. Reserve 3 tablespoons of the garlic oil.

Step 10

With a knife, coarsely chop reserved shrimp heads.

Step 11

In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises on top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids. Reserve 5 cups of the stock.

Step 12

In a saucepot over medium heat, heat 1/4 cup canola oil. Add 2 tablespoons of annatto seeds and cook, stirring regularly, until oil is infused with deep-orange color. With a slotted spoon, remove seeds and discard.

Step 13

Add flour and cook, stirring constantly, for about 1 minute or until smooth.

Step 14

Slowly add shrimp stock, whisking vigorously to prevent lumps. Bring to a boil and then lower heat to a simmer.

Step 15

Add shrimp bouillon and stir until dissolved.

Step 16

Cook, stirring regularly, for about 3 to 5 minutes or until thickened. Season with salt and pepper to taste.