Steps
- Soak 450g of thick rice noodle sticks in water until softened and drain. Boil for 5-7 minutes, until tender but firm, then drain.
- Blanch 4 cups of shredded napa cabbage for 30-35 seconds, chill in ice water, and drain. Separately simmer 225g of cleaned squid rings in water for 1-2 minutes, until opaque; drain.
- Cook 225g of diced pork belly in a skillet over medium heat until crisp and cooked through. Transfer to paper towels.
- Peel and devein 225g of large head-on shrimp, retaining tails and reserving heads. Simmer the shrimp in 1 cup of water for 1-2 minutes, until opaque; lift out and reserve the liquid.
- Chop the heads and simmer with 5 cups of water for 10 minutes, skimming foam. Strain and discard the heads. Reduce or top up the strained stock to four-fifths of the initial water volume.
- Heat 1 tablespoon of canola oil over medium heat. Fry 1 cup of tinapa smoked-fish flakes for 1-2 minutes, until lightly browned; set aside.
- Dissolve 1 tablespoon of annatto powder in a quarter-cup of the stock. Combine with the remaining stock, reserved shrimp liquid, 2 tablespoons of fish sauce, and 2 tablespoons of shrimp base powder; bring to a boil.
- Mix ¼ cup plus 2 tablespoons of cornstarch with ¼ cup of water. Whisk into the stock and simmer for 5 minutes, until thickened. Stir in 2 tablespoons of crab fat and season with salt and pepper.
- Toss the noodles with the cabbage, sauce, tinapa, and 1 cup of crushed pork cracklings. Top with the squid, shrimp, pork, 4 quartered hard-boiled eggs, ¼ cup of chopped scallions, and fried garlic bits.