1, In a stockpot. boil the chicken, dried shrimp and pork ribs in the salted water for about 20 minutes, skimming off any foam that floats to the surface. Reduce the heat to medium, season with the sugar, fish sauce and pepper, and simmer covered for about 45 minutes, until the chicken is cooked. Remove the chicken from the stock and set aside to cool. Add the shallots, baby leeks or spring onions and onion to the stock, and mix well. Simmer for another 20 minutes, adjusting the seasoning with more sugar or fish sauce if desired. Keep the soup hot over very low heat.
2, When the chicken is cool enough to handle, shred into thin strips along the grain. Set aside.
3, Bring a separate pot of water to a boil. Add the rice noodles and boil until soft, 5 to 7 minutes or longer as needed. Remove and rinse with cold water, then drain. Transfer to individual serving bowls and top with the egg, chicken strips, sausage and Crispy Fried ShallotsPour the hot soup into each bowl, sprinkle with pepper and garnish with spring onion and coriander leaves (cilantro).
Serve hot with the Accompaniments and Yellow Bean Sauce.