Add pork bones and water to a large stock pot making sure the bones are completely submerged. Simmer for 30 minutes.

Meanwhile, crush the cinnamon sticks until broken in a mortar and pestle and add to a dry skillet or pot. Add star anise and coriander seeds and toast over medium high heat, stirring or shaking constantly until the coriander seeds are slightly charred and start to pop. Remove from heat, then add the spices into a soup infusion bag or tie in a cheese cloth along with galangal and cilantro roots or stems.

After 30 mins of simmering, skim the scum off the top of the broth, then add the spice bag, daikon, onion, garlic and white pepper. Fold the pandan leaf in half and tie into a knot and add it into the broth as well.

Add all the seasonings except the salt: soy sauce, Golden Mountain Sauce, tao jiew, vinegar, black soy sauce, fish sauce, and sugar; simmer gently for 1 hr 15 mins. If the bones become exposed, top it up with just enough water to keep everything submerged.

While the broth is simmering, soak the noodles in room temp water for 25-30 mins for noodles size small. Drain the noodles and set aside.

Now is also time to make the marinated pork simply by combining the pork with the soy sauce and sugar and mix well.

When the broth is done, taste and adjust seasoning with more salt or sugar if needed. Remove the spice bag and discard. Use a wire skimmer to remove the daikon, garlic and onion. Remove the pork bones from the broth, and use a fork or tongs to remove any meat off the bones and reserve this for the noodle bowl.

Cook the marinated pork: Bring the broth to a simmer over high heat, then place the marinated pork in a wire skimmer and dunk it into the broth, stirring it around just until the pork is no longer pink, then drain and set aside in a bowl.

Add the blood: Bring the broth back to a simmer, and gradually add the blood WHILE STIRRING so the blood does not clump up. Add the meatballs, then keep covered on the lowest heat until ready to serve.

Bring a large stock pot of water to a full boil, place 1 portion of the soaked rice noodles, bean sprouts and water spinach in a noodle strainer or sieve, and blanch for 5 seconds then place into serving bowl.

Ladle the broth along with a few meatballs over the noodles. Top with marinated pork, meat from bones, and all the toppings and condiments as desired. Serve immediately.