Bún đỏ Buôn Ma Thuột — red noodle soup with crab and pork

Blanch the pork bones in boiling water for 5 minutes. Drain, rinse the bones and pot, then return the bones with 2.5 L fresh water. Bring to a gentle simmer and skim off foam.

Add dried shrimp and halved shallots. Simmer uncovered for about 2 hours, keeping the bones submerged. Strain the broth if you prefer a clearer bowl, then return it to the pot.

Mix the ground pork, crab, egg, minced shallot, 10 ml fish sauce and black pepper until cohesive. Cover and keep chilled while you prepare the broth and toppings.

Heat annatto oil in a small pan. Stir in annatto powder for 20–30 seconds over low heat. Reserve half the red oil for the noodles; add tomatoes to the pan with the rest and cook until softened and glossy. Add the tomatoes and oil to the broth.

Season the broth with 25 ml fish sauce, salt, sugar and 10 g shrimp paste. Keep it at a gentle simmer. With clean hands or two spoons, shape the pork-crab mixture into 8–10 small dumplings. Lower them into the broth and cook until firm; check the center of a large dumpling with a thermometer and continue cooking until it reaches at least 71°C / 160°F.

Boil the quail eggs for 4–5 minutes until hard-cooked. Cool briefly, peel and set aside. Blanch the water spinach and Chinese celery in boiling water until just tender, then drain.

Prepare the noodles according to the package. Drain well and toss with the reserved annatto oil until evenly tinted. Divide among four bowls; add bean sprouts and spring onion.

Ladle hot broth and dumplings over the noodles. Add quail eggs and greens. Serve immediately, with extra shrimp paste at the table if desired.