Bánh Canh (Thick Noodle Soup)

Make Broth: Place the cleaned pork back in a large pot with 4 quarts of water. Add the daikon chunks, fish sauce, and rock sugar. Bring to a boil, reduce to a simmer, and cook for 1.5 hours until the pork hocks are tender and gelatinous.

Cook Seafood: In a small skillet, heat the annatto oil. Briefly sauté the crab meat or shrimp just until cooked, then set aside.

Prepare Noodles: If using fresh noodles, rinse them in hot water. If using dried, boil them in a separate pot until chewy and translucent, then drain.

Combine: Add the cooked noodles directly to the simmering pork broth. Let them cook in the broth for 5 minutes so the soup thickens slightly from the tapioca starch.

Serve: Ladle the thick soup, noodles, and pork knuckles into bowls. Top with the sautéed crab/shrimp, a dash of black pepper, and a generous handful of scallions and cilantro.