Ingredients
1000g pig marrow bones
2 chicken eggs
100g lean pork paste
3000ml cold water
50g dried shrimp, washed
1 salted duck egg
50g Chinese sausage
1000g rice vermicelli
250g duck (breast with bone intact)
100g fresh shrimp head (or dried cuttlefish)
1 dried shallot, charred and slightly crushed
1 piece ginger, charred and slightly crushed
2-3 Sipuncula (peanut worm), dried
100g fresh shrimp head (or dried cuttlefish

To taste: Fish sauce, belostomatid essence, smartweed, lemon, chili, shrimp paste, dried turnip, spring onion.

Preparation
Wash and boil pig marrow bones in a stockpot; quickly scrub the stockpot clean; strike the bones with hammer to break them partway and return to the pot. Put the shallot ginger, Sipuncula, shrimp head (or dried cuttlefish) into the pot; pour in water, and bring to a boil to make broth. Before serving, season the broth to taste.

Put chicken and duck breasts into the stockpot. When cooked, remove from the pot and let cool; shred the chicken and duck, set aside; return the bones to the stockpot.

Dip the dried shrimp in the stock, then remove and pound; put pounded shrimp into a pan and roast until fluffy (this substance is called pemmican).

Beat the eggs to make very thin omelet and cut in long strips. Boil salted duck egg; discard egg while; cut egg yolk into thin slices.

Cut lean pork paste into long, omelet and cut in long strips. Boil salted duck egg; discard egg white; cut egg yolk into thin slices.

Cut lean pork paste into long, thin strips. Soak dried turnip in water until soft; then dip in fish sauce. Wash and finely chop smartweed. Fry and slice Chinese sausage.

Pour boiling water on rice vermicelli, then drain; divide vermicelli evenly between 4 large bowls; place smartweed on top and cover with a portion of chicken, duck, omelet, pork paste, and fluffy pemmican; put a slice of egg yolk in the middle of each bowl; ladle boiling broth into bowls.

Serve soup hot with fish sauce (mixed with belostomatid essence), shrimp paste, lemon juice, chili and pickled turnip.