Clean the prawns' heads and devein them.

Wash the squid, pork bones, shoulder blade, liver, heart, and vegetables.

Rise the noodles quickly and leave them to dry.

Mince the shallots and garlic. Divide the minced shallots into 2 even parts.

Finely chop the scallions and cilantro, keeping the roots.

Cut the pickled radish, white radish, carrot, leek, chives, and jicama into pieces. Rinse the jicama pieces well.

Slice the ginger and cut the onion in half.

Marinate the ground pork with soup powder and pepper.

Score the squid by making criss-cross patterns on the sides, then slice it.

Add water to a pot along with some scallion roots, scallions, and ginger slices. Bring the water to a boil.

Blanch the pork liver, heart, shoulder blade, and bones for 2 to 3 minutes. Then, transfer them into cold water and wash them.

Pour about 1 quart of water into another pot together with a couple of scallion roots, ginger slices, and half an onion.

Cook the prawns and squid for 3 to 5 minutes, skimming the water. Then, transfer them to a cold water bath.

Fry the dry shrimp for 3 to 5 minutes until fragrant.

Pour about 3.5 quarts of water into a large pot.

Add the pork bones, shoulder blade, liver, heart, half an onion, white radish, pickled radish, jicama, carrot, scallion roots, cilantro roots, leek, and fried dry shrimp to the pot.

Stew for 1 hour to 1 hour 30 minutes over low heat, skimming frequently.

After 30 minutes, remove the pork liver and heart.

Fry the minced garlic until fragrant or turning golden brown in a heated pan. Once done, remove them from the pan.

Add cooking oil and half of the minced shallots to the same pan and stir until fragrant.

Add the ground pork and stir-fry it for about 5 minutes.

Pour in 1 small bowl of pork broth or water.

Add the chopped scallions and continue cooking until the pork is done.

Add cooking oil to a heated pan and stir in the remaining minced shallots. Cook until fragrant.

Add all the ingredients for the sauce and stir for 2 to 3 minutes until combined.

After 1 hour and 30 minutes of stewing, pour in the prawns' boiling water and remove all ingredients from the stock pot.

Season the broth with rock sugar, soup powder, and salt. Adjust to taste.

Peel the prawns, keeping their heads. Slice the pork shoulder, liver, and heart into bite-sized pieces.

Blanch the Hu Tieu noodles with boiled water and a little cooking oil for 30 to 40 seconds.

Arrange the vegetables, noodles, seafood, and pork in a bowl.

Serve dry with the prepared sauce, or pour the broth over the noodles for a traditional noodle soup.