1-First Step: Build the broth base Set the 10 liters stock in a large stockpot over low to medium heat. Add the 1 pork hock pieces and let the pot come to a gentle simmer. This slow start helps the meat soften while the broth begins to pick up richness. Keep the heat steady so the liquid barely bubbles instead of boiling hard.

2-Second Step: Add the seafood aromatics and vegetables Grill the 30 grams dried squid until fragrant, then add it to the pot. Stir in the 800 grams peeled daikon and 400 grams peeled jicama in large chunks, along with the 70 grams dehydrated scallops. Turn the heat up to high and cook for about 40 minutes, or until the vegetables are soft and the broth tastes fuller and sweeter.

3-Third Step: Remove the pork and add color Lift out the pork hock once it is tender and set it aside for later slicing. In a small pan, warm 1 tablespoon oil with the 2 tablespoons annatto seeds over low heat until the oil turns a deep red-orange. Strain the oil into the broth to give the soup its warm color and a light earthy note.

4-Fourth Step: Season the soup Add the 70 grams rock sugar, 6 tablespoons salt, 1/2 cup fish sauce, and 1.5 tablespoons chicken bouillon powder. Taste the broth and adjust carefully if needed. The goal is a balanced soup that tastes savory, gently sweet, and full of seafood character.

5-Fifth Step: Make the prawn balls In a pan, heat 1 tablespoon oil for frying aromatics and cook the 1 finely chopped red shallot, 3 finely chopped garlic cloves, and 1 finely chopped spring onion until lightly browned. Let that mixture cool, then blend it with the 20 fresh peeled and deveined prawns, 1/4 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon chicken bouillon powder, 1/2 teaspoon pepper, and 1/2 teaspoon fish sauce into a paste. If you want a springier texture, slap the paste against the side of the bowl a few times before shaping.

6-Sixth Step: Shape and fry the prawn balls Form the prawn mixture into balls about 2 cm wide. Heat cooking oil in a pan and fry the balls until they turn golden on the outside. They should feel bouncy and light, not dense.

7-Seventh Step: Finish the broth with crab and starch Add the fried prawn balls and the 500 grams frozen crab meat to the broth. Cook the crab for about 15 minutes, then remove it and set it aside with the pork hock. Mix the 1/2 cup potato starch with 1/4 cup water to make a slurry, then stir it into the soup over low heat until the broth thickens slightly.

8-Eighth Step: Cook the noodles Bring a separate pot of water to a boil. Cook the 2 kilograms banh canh tapioca noodles for 3 to 5 minutes, or until tender and chewy. Drain well, then drizzle lightly with oil so the noodles do not stick together.

9-Ninth Step: Assemble the bowls Slice the pork hock into serving pieces. Place noodles in each bowl, then top with pork hock, prawn balls, crab meat, and optional blood jelly. Pour the hot broth over everything so the toppings warm through.

10-Final Step: Garnish and serve Finish each bowl with finely chopped coriander, finely chopped spring onion, fried onions, a pinch of pepper, and a squeeze of lime juice. Serve immediately while the broth is steaming hot.