For the simple broth:

1. Rinse the pork neck bones in cold water thoroughly
2. In a large stockpot, add the pork neck bones and enough water to slightly cover it, and bring to a boil. Let it go to a rolling boil for about 3 minutes – then immediately discard this water. (I find that this is the best way to get rid of all the impurities that comes from boiling pork neck bones)
3. Add bones back to the empty stockpot, add 8 cups of water, bring to a boil and lower immediately to a simmer. Let it simmer covered for 30 minutes to 1 hour.
4. Add salt to taste, and discard the pork neck bones, reserving the broth for later

For the aromatic topping

1. Heat 1 tablespoon oil over medium high heat, add garlic and shallots. Stir fry for 30 seconds to 1 minute, or until fragrant.
2. Add pork belly, dried shrimp (on Amazon), and fresh shrimp. Cook for 3-5 minutes, until cooked all the way through.
3. Add 3 tablespoons fish sauce (on Amazon) and lower the heat for 30 seconds.

Prep the noodle, rice cracker, and beansprout

1. Cook the noodles according to package directions
2. Immediately remove and rinse under cold water (this prevents the noodle from sticking together like a large glump)
3. Optional – add 1/2 teaspoon olive oil and massage it into the noodle – this prevents further sticking once it cools completely.
4. Microwave the rice cracker for 1minute in the microwave, turning halfway through. Break into large pieces.
5. Cook the beansprouts by boiling it for 1 minute and immediately remove from water.

To serve:

1. Make your bowl of mi quang by adding a layer of 1/2 cup cooked beansprouts, a handful of shredded lettuce, and banana blossom (if you have it!)
2. Add the mi quang noodles on top of the veggies.
3. Top with desired amount of meat!
4. Spoon a ladle of stock broth from step 1 into the bowl
5. Top with roasted peanuts and rice cracker and optional garnishings such as cilantro and chopped scallions.