Begin by washing the bones in cold water. Add them to a large stock pot, covering the bones with room temperature water. Bring this mixture to a simmer over high heat, then reduce to a maintainable simmer, skimming off any scum that forms for about 30 minutes.

Once the scum has been removed, toss in the daikon, onion, cilantro, garlic, and white pepper. Let this simmer gently for at least 1 hour. If it starts to look low on water, add some more to keep it covered.

When your stock is flavorful and the bones are tender, remove the bones and vegetables from the pot. Your stock is now ready to use or can be stored for later.

While your stock is simmering, soak the Thai rice vermicelli in room temperature water for 5-10 minutes.

In another large pot, bring water to boil for cooking your noodles. In a separate pot, bring 4.5 cups of your pork stock to a boil and stir in the soy sauce, fish sauce, sugar, and white pepper.

Once the stock is boiling, gently add in your fish cakes or balls, cooking them for about 30 seconds. Taste your stock for seasoning and adjust as needed.

In the boiling water, add one portion of rice noodles and bean sprouts together. Shake them around for about 3 seconds, then remove and place them in bowls.

Follow the same process for the remaining noodles and bean sprouts, ensuring they are cooked al dente.

Ladle the rich broth generously over your noodles and fish balls. Top it off with fried garlic, garlic oil, tang chai, and chopped cilantro and green onions.

For an extra zing, add roasted chili flakes and a splash of lime juice to each bowl before serving.