Ingredients:

• 2 pounds of pork bones or ribs
• 2 pounds of boneless pork loin to make roasted pork
• 1 pound medium shrimp (around 24 shrimp)
• 12 quail eggs
• 2 teaspoons of sugar
• 1 piece of ginger about 2 inches bruised
• 6 big cloves of garlic thin sliced
• 1 clove of garlic smashed
• 2 medium sweet onions or 16 shallots thinly sliced
• 2 teaspoons of salt
• 2 teaspoons of fish sauce
• 1 teaspoon of soy sauce
  
  Garnish:
• 1 bunch of scallions chopped
• 1/2 bunch of coriander or one cup chopped coriander leaves
• 3-4 cups of bean sprouts
• 1 bunch of chives 2-inch length cut
• 4 sticks of Chinese celery thinly cut on a diagonal
• 12 wedges of lime or lemon
• 1 pound of flat rice sticks (same kind of noodles used in beef
  noodle soup)
• 2-3 cups of shredded lettuce
• 2 red chilies julienne cut

Preparations:

• Soak the rice sticks in a big pot of water for 30 minutes
  then drain them and set aside.
• Boil about 12 cups of water. When the water is boiling, put pork bones in the pot with 1 teaspoon of salt and 1 teaspoon of sugar, ginger, and half of the sweet onion. Bring it to boil; then let it simmer for at least one hour. Skim off the foam on the surface. Drain the broth and discard the solids. Set aside. Season to taste.
  
  To make roasted pork:
• Rub the pork loin with sugar, smashed garlic, fish sauce and soy. In the skillet brushed with oil on medium heat, brown and cook the pork loin and frequently turn the meat for about 30 minutes or longer until the pork is cooked. Let it cool; then cut into thin slices.
• Rinse the shrimp with cold water, drain well. Season the shrimp with a little bit of salt; then stir fry in the shells for 6 minutes. When it is completely cool, shell and devein the shrimp, and set aside. Cook the quail eggs; then shell them and set aside.
• Use the skillet after the pork is done to brown garlic, scallions and shallots or sweet onion. Set aside.
• Bring 4 quarts of water to a boil in a big pot, cook the rice sticks for 5 minutes; then drain and rinse with cold water. Set aside. Blanch the bean sprouts and set aside.
  
  To serve:
• Put about 1 cup of noodles in a big soup bowl, on top put a few slices of roasted pork, one quail egg, 2 cooked shrimp and 2 tablespoons of bean sprouts. Sprinkle on top crisp fried shallots, chives, celery, lettuce and chopped coriander. Serve the broth in a small soup bowl on the side or pour it on top of the rice noodles. Don't use too much broth, because this dish tastes much better without too much of it.
• This recipe can serve 10-12.