Add pork bones and water to a large stock pot making sure the bones are completely submerged. Simmer for 30 minutes.
3.2 quarts water, 2 lb pork bones
Meanwhile, crush the cinnamon sticks until broken in a mortar and pestle (or smash them with something heavy) and add to a dry skillet or pot. Add star anise and coriander seeds and toast over medium high heat, stirring or shaking constantly until the coriander seeds are slightly charred and start to pop. Remove from heat, then add the spices into a soup infusion bag or tie in a cheese cloth along with galangal and cilantro roots or stems.
6 inches cinnamon stick, 1 pc star anise, 1 teaspoon coriander seeds, 10 slices galangal, 3 cilantro roots or 6 cilantro stems
After 30 mins of simmering, skim the scum off the top of the broth, then add the spice bag, daikon, onion, garlic and white pepper. Fold the pandan leaf in half and tie into a knot (this bruises it and releases the aroma) and add it into the broth as well.
3 inches daikon, ½ medium onion, 5 cloves garlic, ½ teaspoon white pepper, 1 pandan leaf (about 18 inches)
Add all the seasonings except the salt: soy sauce, Golden Mountain Sauce, tao jiew, vinegar, black soy sauce, fish sauce, and sugar; simmer gently for 1 hr 15 mins. If the bones become exposed, top it up with just enough water to keep everything submerged.
3 Tablespoons soy sauce, 2 Tablespoons Golden Mountain Sauce, 2 Tablespoons Tao jiew (Thai fermented soy bean paste), 2 Tablespoons white vinegar, 1.5 Tablespoons black soy sauce, 1 Tablespoon fish sauce, 25 g rock sugar
While the broth is simmering, soak the noodles in room temp water for 25-30 mins for noodles size small (1.5 mm wide). Exact timing will depend on the brand and the temperature of your water, but you want the noodles to be completely pliable and no longer holding their original shape. Drain the noodles and set aside. (If using other kinds of noodles, see blog post above for instructions)
1 lb dried rice noodles
225 g pork shoulder, 1 tablespoon soy sauce, ½ teaspoon sugar
When the broth is done, taste and adjust seasoning with more salt or sugar if needed. You want to season the broth strongly as it will be further diluted once we add noodles and veggies to it, so aim for it to be a tiny bit too salty right now. If it is much too salty, it means you have let it reduce too far, so add more water to dilute.
Salt
Cook the marinated pork: Bring the broth to a simmer over high heat, then place the marinated pork in a wire skimmer (you may need to do a half batch if it doesn’t fit) and dunk it into the broth, keeping the pork inside the skimmer; stir it around just until the pork is no longer pink (less than 1 minute), then drain and set aside in a bowl. (This is much more easily understood by watching the video)
Add the blood: Bring the broth back to a simmer, and gradually add the blood WHILE STIRRING so the blood does not clump up. You’ll notice the broth thicken up instantly – this is the boat noodle magic! Add the meatballs, then keep covered on the lowest heat until ready to serve. (The meatballs are already cooked, they just need to be heated.)
⅓ cup liquid pork or beef blood, ½ lb Asian style meatballs