Add all the broth ingredients to a 6 qt pot and fill the pot with cold water. Bring to a boil over high heat.
Once it starts to boil, lower the heat to a simmer. Skim off any impurities that form at the top of the broth.
After 1 hour, remove the pork shoulder/leg from the broth and let it cool in a bowl of cold water. Once cooled, pat dry and slice thinly. Store in a container and set aside.
Let the broth continue to simmer with the bones and aromatics for another 2 hours (3 hours total). Then use a strainer to remove and discard the bones, onion, daikon, dried shrimp, and squid.
Add water as needed so you have 3 qt of broth (about half the pot). Season with 1 tablespoon chicken powder, 1 tablespoon fish sauce, and ½ tablespoon sugar. Taste and adjust to your liking.
Cook your noodles according to the package instructions. Assemble each bowl with your choice of toppings.
Ladle the hot broth over the noodles and toppings. Serve with a side of fresh lettuce, bean sprouts, extra chives, limes, and fresh Thai peppers.
