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Bring a large pot of water to a full boil
Boil Pork Neck Bones for 5 minutes, rinse well, set aside
Repeat parboiling steps for the Pork Hocks and Pork Feet
Start a new pot of water and add parboiled Pork Neck Bones, Hocks, and Feet
Add Daikon, Onion and Dried Shrimp to the pot
Lightly season the broth with Rock Sugar, Salt and Chicken Soup Base
Bring to a simmer and skim impurities and foam for a clear broth
Cover with lid, turn heat to medium low and simmer for 1-1.5 hours
Remove Daikon and Yellow Onion after cooking
Add more broth seasoning and adjust to taste
Fry Scallions white ends for 30-45 seconds and add to broth
Slice and fry Shallots until golden brown, drain on paper towel, set aside
Remove Pork Knuckles, slice, and set aside
Ladle broth into a medium size pot
Add uncooked Bánh Canh Noodles and Shrimp
Simmer for a couple minutes until cooked
Pour into serving bowl
Add sliced Pork Knuckles meat, Pork Feet, Neck Bones, and Fried Fish Patty
Top with Fried Shallots and Garlic, Chopped Cilantro & Scallions, and Sesame Oil
Serve with Chinese Donuts and Plain Fish Sauce with Thai Chilis