1.   Add fish sauce mixture and, when it starts to a boil, add noodles and toss until well heated.

2.   Add the sauce mixture and bring to a boil.

3.   Add chicken stock-oyster sauce mixture and cook over high heat until sauce is piping hot.

4.   Add oyster sauce mixture and toss to coat.

5.   Add sauce mixture to roux, then add crawfish.

6.   Add the remaining sauce mixture to the liquid in the saucepan and quickly bring to a simmer.

7.   Add the sauce mixture to the pan and bring to a boil.

8.   Place the daikon and the carrots in separate containers and divide the fish sauce mixture between them.

9.   Quickly place hot chicken wings into hot sauce mixture and toss to coat.

10.   Repeat with remaining sauce mixture, another cup of pork broth and remaining chilies.