For broth

6 pounds pork bones (neck or spine—Grandma says that spine is tastiest)
1 daikon, peeled, trimmed, and cut in half or thirds
1 cup dried shrimp or 2 dried cuttlefish
7 tablespoons salt
2 tablespoons fish sauce
1 tablespoon sugar
1/2 tablespoon monosodium glutamate (optional)

For toppings and garnish

1.5 pounds ground pork
1.5 pounds pork shoulder/butt
2 bunch scallions, chopped
Salt
Pepper

For noodles

2 pounds thin or wide egg noodles (mì) or wide rice noodles (hủ tiếu), prepared according to directions on package