Hae Mee

Brown prawn shells with dried shrimp, then simmer them with pork bones into a deep broth.

Strain the broth and season it with chile paste and salt.

Blanch yellow noodles, rice vermicelli, bean sprouts, and water spinach separately.

Cook whole prawns in the hot broth until just pink.

Assemble noodles and vegetables in bowls, then ladle broth over them and top with prawns and fried shallots.