In a mixing bowl, combine the pork with salt, ground pepper, pounded garlic, and egg. Use your hands to mix everything well, massaging the flavors into the meat for about 5 minutes. Set aside to marinate while you prep the other ingredients.

Soak your rice noodles in hot water for about 10 minutes if using dry noodles, then drain before cooking.

Heat a wok over medium heat. Add the fresh rice noodles and drizzle with the sweet soy sauce. Stir gently with a spatula until they achieve an even, golden-brown color. Remove from the flame and set aside.

In a saucepan, bring 3 cups of water to a boil. Carefully add the marinated pork, using a spoon to break clumps. Allow the pork to cook for about 5 minutes until it becomes tender.

Toss in the carrots and close the lid, letting them cook alongside the pork for another 3-4 minutes.

Once the carrots are softening, stir in the baby corn and let it simmer briefly.

Mix the corn starch with 2 tablespoons of water to create a slurry. Gradually pour this into the pan while stirring continuously to avoid lumps.

Add in the fermented soybean paste, fish sauce, and sugar, stirring until well-blended.

Stir in the chopped collard greens and cook for an additional minute until wilted. Remove from heat.

Spoon a generous amount of gravy over the noodles in individual bowls. Enjoy your delicious Rad Na hot!