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Parboil pork neck bones and pork butt, then rinse and clean pork under cold water
To a clean stockpot, add six quarts of water and bring up to a boil; add cleaned pork, dried shrimp, dried squid, a whole yellow onion, and a small daikon
Bring up to a boil, skim off any impurities, and let that simmer for one hour
After an hour, remove the onion and daikon so that they don’t disintegrate into the broth and to help keep the broth clean. Then let that simmer for another hour, and remove pork neck bones and pork butt. Wrap pork butt in plastic wrap and then put into the fridge to cool down
Season broth with rock sugar, fish sauce, msg and salt to taste
Cut pork fat into quarter-inch pieces and fry in a dry pan until the fat has rendered and becomes golden brown. Salt immediately after and reserve some of the pork lard
In a clean pan, we’ll add some pork lard, saute garlic, and ground pork. Season with fish sauce, sugar and black pepper. Repeat this step for canned quail eggs
Thinly slice pork butt
Boil head-on shrimp in the stockpot or separate pot of salted water
Cut chrysanthemum into 2-inch sections, and garlic chives into 1 inch pieces
Cook rice noodles to desired doneness and assemble bowl by adding noodles, proteins, broth and garnishes