1To make the broth, heat pork bones with crushed coriander roots and garlic. Bring to a boil and reduce heat. Skim the foam until the broth is clear.
2Make one serving at a time. Transfer broth to a small pot then put over heat. Add noodles and stir to keep them from sticking together.
3Once the broth boils, add marinated minced pork. Reduce heat to low and simmer until the noodles become transparent. Season with soy sauce.
4Serve in a bowl with cooked Vietnamese ham. Garnish with minced culantro. Fried shallots is also a must in order to maximize the yumminess. Season to taste.