Wash the bones in cold water, then place them in a large stock pot and cover with about 3 liters of cold water. Bring to a simmer on medium heat and let it cook for 45-60 minutes, skimming off any scum that rises to the surface.

Add in 5 cloves of crushed garlic, smashed cilantro roots, white peppercorns, and lemongrass. Simmer for an additional hour.

In a small pot, boil water, add the ground pork, and season with 1 tsp of fish sauce. Cook until the meat is fully cooked and crumbly, then set aside.

Heat 3-4 tablespoons of vegetable oil over medium-low heat. Add the chopped garlic and fry until golden brown. Remove and set aside in a bowl for garnish.

In the same boiling water, blanch the bean sprouts and fish cakes for a minute. Cook the fresh egg noodles (or your choice) in the same water until slightly underdone. Drain and set aside.

Divide the noodles, ground pork, blanched bean sprouts, and fish cakes into serving bowls.

Heat the pork stock again and stir in 2 tbsp + 2 tsp of sugar, 2 tbsp + 2 tsp of fish sauce, 4 tbsp of lime juice, ground peanuts, and chili flakes to taste.

Ladle the hot broth over the assembled noodles and toppings. Finish off with a sprinkle of chopped cilantro and the fried garlic on top. Serve immediately, and adjust flavors if desired!