Start by boiling a pot of water. Once it's at a rolling boil, add the rice noodles and cook according to package instructions until al dente.

Drain the noodles in a colander and rinse with cold water.

In a large skillet, heat vegetable oil over medium heat. Add the ground pork and sauté until browned.

Stir in the shrimp and cook until they turn pink.

Pour the chicken broth into the skillet and add fish sauce, soy sauce, and paprika. Bring to a simmer.

Mix cornstarch with a little water to create a slurry. Slowly add the slurry to the broth, stirring constantly until the sauce thickens.

Add the cooked noodles to the skillet and gently toss to coat them in the sauce.

Transfer the Palabok to a serving platter and top with sliced hard-boiled eggs, chopped green onions, and crushed chicharrón.