To prepare the broth, start by bringing 1 litre of water to a boil in a large pot. Add the blanched pork or chicken bones along with the onion, garlic, and ginger. This step infuses depth into the broth, giving it a rich base flavour.

Lower the heat to a gentle simmer and add fish sauce, sugar, and a pinch of salt. Let the broth simmer for 45 minutes, skimming any foam that rises to ensure clarity. Adjust seasoning as needed to balance the salty and slightly sweet profile typical of Bánh Canh.

While the broth simmers, prepare the bánh canh noodles. If using fresh noodles, rinse under cold water to separate them. If using dried noodles, cook them according to the package instructions, then rinse briefly under cold water to prevent sticking.

In a separate pan, heat a small amount of oil over medium heat. Sauté the shrimp and sliced pork shoulder until they’re just cooked through, about 2-3 minutes. Set them aside, as they will be added to the broth just before serving.

Once the broth has simmered and developed its flavour, remove the bones, onion, garlic, and ginger. Taste and adjust the seasoning with additional fish sauce or salt as needed.

Add the cooked pork and shrimp to the broth, letting them warm for 2-3 minutes. This step allows the flavours of the protein to blend with the broth, creating a harmonious, savoury taste.

Add the bánh canh noodles to the pot and cook for a final 2-3 minutes until heated through. Be careful not to overcook the noodles to maintain their chewy texture, which is a signature feature of Bánh Canh.

To serve, ladle the broth, noodles, shrimp, and pork into bowls. Garnish with sliced spring onions, chopped cilantro, and a sprinkle of fried shallots if desired. Serve with lime wedges and chili slices on the side to allow for customization of flavour and heat.