On a pot boil water and place rice noodles and cook according to packet instructions.
Once noodle is cooked, drain and then set aside.
Boil shrimps, mussels, and squid in the 2 cups of water for the sauce. Once cooked drain keeping the liquid set the seafood aside.
Shell the shrimps and reserve it. Pound the shells with a mortar and pestle to extract the juice, place pounded shells and its liquid in a muslin cloth or fine sieve over a container. Run the water used for boiling on the pounded shells and drain it in a container. Set the liquid aside.
Shell the mussels and set it aside.
On a blender mix crab meat, crab fat, water used for boiling, annatto powder and fish sauce, blend in low speed for a minute. Remove from blender then set aside.
On a pan, add oil and sauté garlic and onion.
Add the blended crabmeat mixture and flaked smoked fish.
On a separate container mix cornstarch with a small amount of water, dilute it until it’s free of lumps then add it to the pan.
Bring sauce to a boil and simmer until sauce thickens, add water if sauce becomes too thick. Turn off the heat.
Place noodles in a big bowl pour sauce on top then mix to distribute sauce evenly to the noodles.
Place noodles in a big plate then top with cooked seafood, Pork crackling, Spring onions, eggs and fried garlic.
Squeeze lemon to the top.