Northern Thai Rice Noodles with Spicy Pork Sauce (Khanom Jeen Nam Ngiaw)

Ingredients

• 200g minced pork
• 2 cups cooked pork blood (2.5cm cubed)
• 2 cups mixed small tomatoes (pan fried in high heat)
• 10 dried red cotton flower pollen (dok ngiaw; deep fried)
• 5 cups pork stock
• 1 tbsp Squid Brand Fish Sauce
• 1 tsp sugar
• 3 tbsp oil
• 1L water
• 500g pork ribs (soft bones, cut to 2.5cm)
• 1 stalk lemongrass
• 1 tsp salt
• 4L water
• 5 large dried chillies (soaked in hot water until soft, sliced)
• 5 small dried chillies (soaked in hot water until soft, sliced)
• 1 long red chilli
• 5 cloves garlic (sliced)
• 5 shallots (sliced)
• 1 disc Thai fermented soybean (grilled)
• 1½ tbsp Thai shrimp paste
• 4 slices galangal
• 4 coriander roots (chopped)
• 400g cooked rice noodles
• 200g pickled mustard greens (rinsed and sliced)
• 200g bean sprouts (ends trimmed)
• 3 tbsp chilli oil
• 1 lime (cut into 6 wedges)
• ⅓ cup coriander (roughly chopped)
• 1 cup pork crackling
• 10 deep fried dried chillies