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Cut down the side of each pork rib to separate the ribs then place them in a large saucepan with the stock. Bring stock to a simmer, skimming to remove any impurities that rise to the surface, then reduce the heat to low and simmer for 50 minutes or until ribs are tender.
Meanwhile, to make the spice paste, place the chilies in a small bowl, pour over enough boiling water to cover, then stand for 30 minutes or until softened. Drain well then combine in a food processor with the remaining ingredients and process until a paste forms.
Heat the oil in a large saucepan over medium. Add the spice paste and pork mince then cook, stirring to break up the meat, for about 5 minutes or until fragrant and the pork has changed colour.
Add the mixture to the ribs in the pan with the fermented soybean sauce and tomato. Simmer for 5 minutes or until the tomatoes have softened but are still holding their shape.
Meanwhile, place the noodles in a large bowl then add enough boiling water to cover. Stand for 10 minutes, stirring them occasionally with chopsticks to keep them separate, or until softened, then drain well.
Divide the noodles among four large bowls then top each with some of the ribs and the bean sprouts. Ladle over the stock mixture then serve with pork rinds, pickled mustard leaves and chilli flakes passed separately.