Hủ tiếu (Vietnamese rice noodles in broth)

Instructions

1. Blanch the pork bones for 5 minutes in boiling water, then rinse them thoroughly.
2. In a large pot, cover the bones and shoulder with 3 liters of cold water, bring to a boil, then lower the heat and simmer for 1 hour 30 minutes, skimming as you go.
3. Meanwhile, soak the dried shrimp for 15 minutes, drain and blend finely with the garlic and one shallot.
4. Remove the shoulder, let it cool, then slice it thinly. Add the shrimp mixture to the broth with the sugar and fish sauce, then season with pepper and salt.
5. Dip the noodles in boiling water for 2 minutes, rinse with cold water and divide them among the bowls.
6. Cook the pork liver for 3 to 4 minutes in the simmering broth, then slice it thinly. Do the same with the fresh shrimp until they turn pink.
7. Arrange the noodles in the bowls, top with sliced meat, liver, shrimp, bean sprouts and spring onion, then pour over the very hot broth.
8. Sprinkle with fried onions and cilantro, and serve with lime and chilies on the side.