In a large pot boil the pork and chicken bone for 5 minutes. After 5 minutes wash the bones thoroughly, so we have a clear broth.
Fill a large pot ¾ of the way full a let it start to boil. Add in the washed bones.
Roast the garlic, onion and squid for 7 minutes.
Add in the squid, onion, garlic, radish, shrimp, brown sugar, salt, fish sauce and chicken mix. Give it a good mix and let it simmer for 40 minutes.
Coarsely mince the shrimp and pork (Do not mince the shrimp too fine as you will not taste the shrimp flavor). In shallow water add in ½ tsp of salt add in meat and stir for 1 minute. Drain the meat and we are done for the side topping.
After 40minutes skim off the excess fat (do not cover as this will make the broth cloudy). Then you fill the pot all the way to the top add in 6-7 pieces of carrots for sweetness. Then add in 2 pieces of boneless pork after the meat cooks we’ll take it out.
10 minutes after adding water take out the chicken bones. Take out the boneless pork we will use this as a topping. Add in the beef ball.
After adding in the beef balls wait 10 minus and it ready to eat.
Garnish with coriander, green onion and lime (You can add in the coriander root for more flavor). Optional meat toppings pork liver and heart.
Thin rice noodles, you just need to soak for 5 minutes in cold water. Have a separate pot of boiling water to cook noodles and bean sprouts. Garish with your favorite meat topping and enjoy.