Wash the pork bones under cold water and place in a large pot. Parboil the pork bones to remove any impurities, then rinse them again under cold water and wash the pot.

Transfer the bones back to the pot and add 8 quarts of water. Add the daikon radish, onion, rock sugar, pork butt, and dried shrimp. Bring to a boil and skim off excess foam. Simmer for about an hour on medium heat.

Place the pork liver in a pot and cover with water. Add a pinch of salt and boil the pork liver until completely cooked (about 15 minutes). Cool the pork liver in an ice bath before slicing.

Add more water to the pot and boil the shrimp. Remove the shrimp and let them cool completely.

Add the oil, garlic, shallot, quail eggs, and ground pork to a small frying pan and stir fry. Season the pork with a little salt and transfer to a serving plate.

Check on the pork butt (in the large pot) to see if it is fully cooked. It should be cooked to an internal temperature of at least 160°F (71°C). You can check this using a meat thermometer. Remove and transfer to an ice bath before slicing it.

Season the pot with salt and fish sauce and cook the noodles according to the package instructions.

Place the noodles in a serving bowl and pour the broth over the noodles.

Add the toppings: shrimp, pork butt, quail eggs, pork liver, and ground pork.

Garnish with the chives, Chinese celery, and bean sprouts.

Top off with a sprinkle of lime juice.