Blanch the bones: Place the pork bones in a large stockpot and cover with cold water. Bring to a rapid boil and let it simmer for about 5 minutes. Skim off any scum that rises to the top. Drain the water and rinse the bones and the pot to remove all impurities. This step is crucial for a clear broth.

Start the simmer: Place the cleaned bones back in the pot. Add fresh, cold water, the onion, daikon, garlic, and rehydrated dried shrimp.

Slow cook: Bring the pot to a boil, then immediately reduce the heat to a low simmer. Skim any remaining impurities. Let the broth simmer for at least 3-4 hours, or even longer for a deeper flavor. The goal is for the meat to be falling off the bones.

Strain and season: Once the broth has developed a rich flavor, strain it through a fine-mesh strainer into a clean pot. Discard all the solids. Season the hot broth with fish sauce, rock sugar, salt, and white pepper. Taste and adjust seasonings until you have a balanced, savory flavor. Keep the broth on a very low simmer while you prepare the other components.

Crispy Fried Garlic: In a small pan, heat the olive oil over medium heat. Add the minced garlic and cook, stirring constantly, until the garlic turns a light golden brown. Be careful, as it burns quickly. Remove from heat and strain the garlic bits from the oil. Reserve both the crispy garlic and the fragrant oil for later.

Cook the Ground Pork: In a separate skillet, cook the ground pork over medium-high heat until it's browned and cooked through. Season with a little salt and pepper. You can also mix in some chopped dried shrimp for extra flavor. Set aside.

Prepare the other proteins:

Pork tenderloin: To cook the sliced pork, you can either gently blanch it in the hot broth for a minute or two right before serving, or you can quickly pan-fry it.

Shrimp: Blanch the shrimp in the simmering broth until they turn pink and are just cooked through. Set aside.

Quail Eggs: Hard-boil and peel the quail eggs. They will be added as is.

Cook the Noodles: Cook the rice vermicelli according to package directions. Rice noodles cook very quickly, usually in just a minute or two. Drain the noodles and rinse them with cool water to prevent them from sticking. Toss them with a little of the reserved garlic oil to keep them from clumping.

This is the final, rewarding step.

Prep the bowl: Place a large leaf of lettuce at the bottom of a large soup bowl.

Add the noodles: Place a generous portion of the cooked, oiled rice noodles on top of the lettuce.

Arrange the proteins: Artfully arrange the cooked ground pork, sliced pork tenderloin, shrimp, quail eggs, and any other desired proteins on top of the noodles.

Ladle the broth: Ladle the hot, simmering broth over all the ingredients in the bowl.

Garnish: Sprinkle a generous amount of the crispy fried garlic and sliced green onions over the top. Add a sprinkle of fresh cilantro.

Serve: Present the bowl immediately with a side plate of fresh bean sprouts and lime wedges. Also, provide a small bowl of hoisin and sriracha sauce for dipping or mixing into the soup to personal taste.