in a stockpot, boil the pork bones for 5 minutes, drain and rinse the bones and stockpot.

Place the pork bones on a baking sheet and broil in the oven until darkened and crispy, about 8-10 minutes.

Return the bones to the stockpot and fill with enough water to cover the bones by at least 1"

Add the dried shrimp to the pot

Simmer on low for 2-3 hours until the meat falls off the bones. Be sure to skim any foam from the surface of the broth, replenish water as necessary, to maintain the level.

While the broth is cooking hard-boil a few eggs and set aside

Remove the bones from the broth, let cool for 5 minutes, then pull the meat from the bones and set aside. Discard the bones.

Add the fish sauce to the broth then season with salt and pepper to taste. Simmer on low while you prepare the rest of the dish.

Bring a separate pot of water to a boil, cook the noodles, rice noodles only take about 30 seconds to cook, drain and rinse with cool water.

In a skillet over medium high heat add in the ground pork, break it into chunks, then add in the wine, soy sauce and honey. Cook until the pork is cooked and the liquid evaporates, about 7 minutes.

Add in the pork bone meat and sesame oil, stir together then set aside.

Bring the broth to a boil. Place the shrimp in a strainer and dip it into simmering broth.

Cook until pink, ten set aside.

Distribute the noodles into four bowls, add in the shrimp, pork and garnishes into each bowl. Ladle the broth into each bowl, serve with additional garnishes on the side.

Dig in, it's awesome!