Bún Riêu

Prepare the pork broth: Rinse pork spareribs/bones thoroughly. In a large pot, bring water to a boil, then blanch the pork for 5-10 minutes. Drain and rinse the pork again. Return the pork to the pot with 3-4 liters of fresh water, add half of the dried shrimp, rock sugar, 20ml fish sauce, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for at least 60 minutes, skimming off any foam.