Marinate your cleaned duck with all ingredients listed under “for the duck” and marinate overnight.
Marinate your shrimp and pork belly with the ingredients listed under “for the pork belly and shrimp” each splitting half the ingredients (hence “x2”). Marinate overnight.
The next day, in a large pot, add 4 tablespoon of annatto cooking oil over medium high heat until smoking. Add your marinated duck and sauté for 2 minutes.
Add your canned pineapple chunks and juice. Add your whole tomato. Carefully add 8 cups of water and wait for it to reach boil. Once boiling, lower to simmer and simmer for 40 minutes.
Meanwhile, sauté your marinated shrimp in a pan with 2 tablespoon annatto oil until fully cooked. Set aside. Add another 2 tablespoon annatto oil and cook your pork belly until fully cooked (4-5 mins). Set aside.
After 40 minutes of simmer for the broth, skim excess fat at the top and discard. Add your sautéed pork belly and an additional 2 cups of water. Season with 3 tablespoon fish sauce and ⅓ tablespoon MSG.
Prepare your bowls with rice noodle, sautéed shrimp, quail eggs, fresh herbs and lettuce. Ladle on the broth and top with crushed peanuts and sesame rice paper.
