Put the pork bones in a large pot. Add cold water to cover the bones. Bring the water to a rolling boil. Pour out the water to clean the bones. Add fresh water and simmer for forty minutes. Remove the foam from the top often. This keeps the broth very clear and tasty.

Put the crab meat in a bowl. Add the minced pork and dried shrimp. Crack the eggs into the same bowl. Add a spoonful of salty shrimp paste. Mix everything together with a large spoon. The mixture should be thick and very sticky.

Bring the broth back to a steady boil. Drop spoonfuls of the mix into the pot. Do not stir the soup right away. Wait for the cakes to float up. Floating means the pork and eggs are cooked. This creates a very beautiful and rustic look.

Heat the annatto oil in your skillet. Add the sliced tomatoes to the hot oil. Cook them until they become very soft. Pour this red oil into the big pot. It will turn the broth a bright orange. This step adds a lovely floral aroma.

Wash the water spinach in cold water. Cut the stems into medium pieces. Boil them in the soup for two minutes. They should stay bright green and crunchy. Do not let them get too soft.

Boil the thick noodles in a separate pot. Follow the package for the best time. Drain them well once they are soft. Rinse them with cold water to stop cooking. This keeps the noodles from sticking together.

Add the fried tofu puffs to the broth. Season the soup with extra fish sauce. Taste it to make sure it is perfect. Place noodles into deep serving bowls. Ladle the hot soup over the noodles. Make sure everyone gets a crab cake.

Garnish the bowls with fresh green herbs. Add a squeeze of lime for extra zing. Serve the soup while it is very hot. Enjoy this meal with your favorite people.