Boil the bones for 5 minutes then drain and rinse.
Add the pork back into the pot with the chopped onion and cover with water. Bring to a boil, reduce heat, cover and simmer for 2 hours.
While the pork broth is cooking, marinade the shrimp in the coconut sugar and 1 tablespoon of fish sauce for 1 hour. Drain.
Heat a skillet over medium heat and add the shrimp. Cook until barely pink on each side, about 30-60 seconds. Set aside.
Remove the broth from heat and strain it, reserving the pork shoulder and bones.
Add slices of pork meat, Vietnamese pork sausage, fish cake and shrimp. Pour the broth over the top. Garnish with chopped cilantro and fried garlic.