In a medium bowl, begin by combining pork, ground ginger, ground coriander, onion powder, garlic powder, white pepper, dark tamari, oyster sauce, and fish sauce. Mix until well combined, cover, and set aside.

Prepare all your aromatics - chop your shallot, garlic, ginger + chilli. Bash the lemongrass, then warm an glug of neutral oil on a medium heat in a saucepan. Once the oil is heated, add your aromatics, stirring well + allow to combine flavors. Sauté for 3-5 mins.

Add the soy, rice vinegar + curry paste. Lower heat to medium low, stir well + cook off for another 2-3 mins.

Slowly stir in your beef stock, making sure to scrape the bottom of the saucepan. Bring to a boil, then adjust the heat to low and allow to simmer for 15-20 mins.

In a 12 in non stick skillet, heat about a tablespoon of neutral oil. Add your ground pork to the pan, spreading out into an even layer. With a wooden spoon, break up the ground pork as it browns to create a fine texture. Allow to cook, stirring occasionally, until no longer pink and slightly crispy, about 6 to 8 minutes. Set pork aside in a medium bowl lined with a paper towel.

Strain the broth through a sieve, then add the coconut milk, brown sugar, and the juice of one lime. Return soup to a simmer. Add mushrooms to the broth + cook until softened (5-10 mins). Once softened, reduce heat to low to keep it warm until ready to serve.

In a saucepan, boil rice noodles according to the instructions on the box to get a nice tender texture, around 5 to 6 minutes.

To serve, place a bed of noodles and pork into deep bowls. Ladle broth and mushrooms over top and garnish with sliced red jalapeño, cilantro, lime wedges, green onions + a swirl of chilli oil if you like - enjoy!