Wash the pork bones in cold water and add them to a large pot with 3 L of cold water. Bring it to a simmer and let it simmer for about 45-60 minutes.

Skim off any scum that rises to the surface, then add the crushed garlic, smashed cilantro roots, cracked white peppercorns, and lemongrass. Simmer for an additional hour.

In a small pot, bring some water to a boil, then add the ground pork and fish sauce, stirring until the pork is fully cooked. (About 3-4 minutes).

Heat enough vegetable oil in a pan over medium-low heat to cover your chopped garlic. Fry until golden brown; this usually takes about 4-5 minutes. Transfer it to a bowl to stop the cooking.

Blanch the bean sprouts and fish cakes in boiling water for 7-10 seconds. Remove them from the water and divide into serving bowls.

In the same boiling water, cook the noodles until slightly underdone (about 2 minutes less than package instructions). Drain the noodles and divide them into bowls.

Top each bowl of noodles with 2 heaping tablespoons of cooked ground pork.

Heat the pork stock until simmering, then add sugar, fish sauce, lime juice, ground peanuts, and chili flakes; stir until everything is dissolved.

Ladle the flavorful broth over the noodles, distributing evenly among the bowls.

Top with cilantro, fried garlic, and drizzle some garlic oil on top. Serve immediately, adjusting flavor with chili vinegar, more fish sauce, lime juice, sugar, or chili flakes as desired.