Have you see shrimps so big like this?!?! Banh Canh | Vietnamese Udon Noodle Soup

BANH CANH   BROTH 6 lbs pork bone (pork riblets or spare ribs work as well) 1 large onion or 2 small, peeled 8 quarts water 1.5 TBSP salt   CRAB MIXTURE ¼ cup anatto seed oil* 1 bulb minced garlic 1 shallot, minced 2x 14oz containers of frozen crab meat, strained* 2 tsp paprika * I used 2 containers of frozen crab meat because I wanted some as a topping and some inside my broth. * to make annatto seed oil, heat up 1 cup of oil (I used avocado oil) and 1 TBSP of annatto seed. Cook until oil starts to bubble/ boil and then immediately strain seeds out. Note: be careful not to burn this because the seeds will become bitter and so will your oil. This step does not take long so do not leave unattended. This is just for color so if you don’t care about your broth being red/ orange, you can skip this step.   SLURRY/ THICKEN YOUR SOUP 1 cup cornstarch + 1 cup water, mix well   ADDITIONAL INGREDIENTS Banh canh noodles Scallion, topping Cilantro, topping Fried shallots, topping Lime Sambal/ garlic chili paste Fish sauce, to season Salt, to season Sugar, to season Chicken boullion, to season MSG, to season   INSTRUCTIONS 1. In a clean pot, add par boiled pork bones, 1 onion and 1.5 TBSP salt. Turn on heat and bring to a boil. Once boiling, reduce heat and simmer for ~1 hour. Note: during this process, you might get some foam, impurities that float to the top, make sure you skim this out. Doing this will allow your broth to be nice and clear 2. While your broth is simmering, make your crab mixture. Heat up ¼ cup of annatto seed oil and sauté minced garlic and shallots. Once fragrant, add your crab mixture and 2 tsp paprika. Sauté for 5-10 minutes. After 5-10 minutes, remove and set aside. Note: I used frozen crab but you can use any kind (canned crab, fresh crab, etc) 3. I am using large prawns/ shrimp so make sure to clean these accordingly. I like to cut off the antenna and legs. 4. By now, your broth should be done. Remove the onions and discard. Remove pork bones/ribs and reserve as a topping. Cook shrimp/ prawns in your broth and remove to serve as a topping later when you assemble your bowl. 5. Add ½ of your crab mixture into your pot and combine well. Reserve the other half as a topping. 6. Season your broth to your preference using fish sauce, salt, chicken bouillon, sugar and/or MSG. 7. Optional: you can eat banh canh with a watery broth or you can thicken. To thicken, combine 1 cup cornstarch and 1 cup water. Slowly pour this into your broth and watch it thicken. Note: you must do this when your broth is HOT to activate the thickener. 8. Once your broth is done assemble a bowl using: banh canh noodles, prawns/ shrimp, pork bones/ riblets, broth, crab mixture, chopped scallion, chopped cilantro, fried shallots, fresh lime juice and any other toppings you prefer.