Get your chicken and pork stock simmering in a large pot. Throw in the dehydrated shrimps.
Wash the chicken drumsticks and bring the broth to a boil. Put the drumsticks in the stock for 20-25 minutes.
Scoop the chicken drumsticks out and run it under cold water to slow down the cooking process.
Transfer the drumsticks into a bowl of cold water for a few minutes, drain then pat them dry.
Refrigerate the chicken to keep the meat firm.
Lightly season the broth with 5 tbsp fish sauce and 50g rock sugar.
Cook the blood jelly in a separate small pot. If you don't eat blood jelly, skip this step.
Wash and add the duck giblets to the soup. If you don’t eat giblets, you can also give this step a miss.
Prepare the garnish: give each aromatic a double wash, drain and finely chop them.
Quarter the lemons or limes.
Take the chicken out of the fridge and shred it onto a communal serving dish.
Boil a pot of water and quickly soften the tapioca noodles. It will take no longer than a few minutes because it’s already cooked. Use a colander to drain the liquid out. Serve the noodles with chicken, blood jelly, giblets and the seasoned broth.
Add the fried onions, coriander, spring onions and a squeeze of lemon or lime as the garnish.