Step 1

Wash bones in cold water and add to a large stock pot. Cover the bones with cold water and bring to a simmer. Let simmer for 1 hour, then skim off all the scum that has floated to the top. Add the aromatics and if making chicken stock, simmer for another 30 minutes, if making pork stock, simmer for another hour. Strain and use immediately or store in the freezer for future uses.

Step 2

Soak glass noodles in cold water for 10 minutes to soften, then cut them into shorter sections.

Step 3

In a pot, fry chopped garlic in vegetable oil over low heat until golden and crispy, remove and set aside.

Step 4

Add pork stock and bring to a simmer. Meanwhile, mix ground pork with a little soy sauce and white pepper. When the stock is simmering, spoon the ground pork into the soup in chunks. Season the soup with soy sauce, a splash of fish sauce, white pepper, and a little salt if needed. When the pork's exterior looks done, add napa cabbage and let cook until the leaves have wilted. Add glass noodles, bring to a boil, and it's done!

Step 5

To serve, garnish the soup with the fried garlic and some of the garlic oil. Top with chopped green onions and cilantro, and serve immediately.

Step 6

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