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In a medium-sized mixing bowl add ground pork, minced garlic, ginger, lemongrass, chopped Sichuan peppercorns, red pepper flakes, muddled cumin seeds, kosher salt, and black pepper. Mix until well combined.
In a 5-6 quart pot (I used my Dutch oven) add vegetable oil and set over medium high heat. Once the oil is hot add in the ground pork and cook until the pork in no longer pink. Breaking up the pork while it cooks.
Once the pork is fully cooked add in the chicken stock and simmer for about 10 minutes to help the flavors combine.
After it has simmered add in the baby bok choy, sliced onions, soy sauce, fish sauce and sriracha. Simmer for another 5 minutes or just until the bok choy is slightly softened.
Add cooked noodles to your serving bowl and pour the hot broth mixture overtop.