Kuay Jubb is known as the other Vietnamese style noodle besides Pho in Thailand. Originally, organs are the big components of this dish. I have adapted the soup and put only my favourite ingredients. My father taught me to make it this way. I cooked chopped shallots and garlic in oil until they became translucent. Add pork ribs, star anise, clove and cinnamon stick to infuse the meat. Add brown sugar when pork is cooked half way and wait until the colour changes to dark brown (it will burn very fast in this process, so you have to be careful). Pour chicken stock and add soy sauce. Lower the heat and let it simmer until the ribs are tender.