1. Prepare the prawn stock. Fry shells in 1 Tbsp of oil with smashed garlic and shallot till fragrant. Add stock, boil then simmer for 45-60 minutes with peppercorn.
Meanwhile, blanch prawn, squid and pork in the stock and remove from stock. Strain stock and set aside.
2. Allow pork to cool and slice into ¼" pieces.
3. Heat 3 Tbsp oil in a wok or pan. Add garlic and fry till fragrant.
4. Add eggs and roughly scramble.
5. Push eggs and garlic to one side and add noodles and vermicelli. Fry on high heat.
6. Add ¾ cup of stock, fish sauce, sesame sauce and pepper. Fry till nearly dry.
7. Add another ¾ cup of stock. cover and braise on low for about 5 minutes.
8. Add prawn, squid, pork, chives, green onion, bean sprouts and ½ cup of stock. Loosely mix ingredients into the noodles. Cook till most of the stock is absorbed.
9. Serve with a dollop of belachan (sambal chilli) and a slice of lime
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