Bún mắm (vermicelli soup with fermented fish paste)

Instructions

1. Fry the sliced shallots and garlic in the oil until golden, then add the pork belly cut into thin strips and brown it.
2. Add the fish paste diluted in a little broth and let it cook for 3 minutes to release its aroma.
3. Pour in the pork broth, bring to a boil and simmer for 25 minutes, then add the shrimp and squid 3 minutes before the end.
4. Season with sugar and pepper, then add the beaten eggs in a thin stream while stirring to form strands.
5. Soak the vermicelli in hot water for 10 minutes, then divide it between the bowls.
6. Pour the boiling broth over the vermicelli, add the vegetables and herbs, and serve immediately.