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First make the sesame tare. Place all the ingredients in a food processor and blend until smooth.
Stir-fry the minced pork in the hot oil until brown, add the other ingredients and carry on cooking until good and dry. Set aside.
Mix together the soy, water and sugar, then marinate the eggs in this overnight if possible, but for at least three to four hours.
Stir-fry the bamboo in the sesame oil until dry, then add the remaining ingredients and cook until dry.
Have everything ready and laid out, so you can work quickly. Have one pot ready with hot stock hot and another with boiling water, for cook the noodles.
Divide the tare between the four bowls, divide the stock equally too, then whisk until the tare has made the stock creamy.
Cook the noodles, drain and divide between the four bowls. Top with bean sprouts, bamboo, egg, ground pork, bok choy and chives. Finish with as much chilli as you dare, and serve.