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1
Cut the Asian-style pork ribs apart between the bones, place in a large pot, cover with unsalted stock, season with fish sauce and a touch of sugar, and bring to a gentle simmer.
2
Cut the dried chilies into small pieces and grind them into a powder using a coffee grinder; set aside.
3
Blend lemongrass, galangal, cilantro roots, garlic, shallots, shrimp paste, and fermented soybean paste with an immersion blender until fine, scraping down once. Add the chili powder and blend again to combine, forming the curry paste.
4
Heat a bit of neutral oil in a pan and sauté the curry paste for a few minutes, then add the ground pork and cook, breaking it up, until it's no longer clumpy.
5
After the ribs have simmered for about 45 minutes, add the cooked ground pork and curry paste mixture into the pot and continue simmering together for a total of about 1.5 hours so the flavors meld.
6
After about 1.5 hours of simmering, add cubed blood tofu (already cooked, just needs heating through) and the tomatoes, cooking for another 3-4 minutes until the tomatoes are soft but still intact.
7
Taste and adjust the seasoning, adding more fish sauce, soybean paste, or salt as needed — since the broth will be poured over plain noodles, it should taste stronger than you'd normally want.
8
Cook the rice vermicelli (optionally pre-soaked in water for about an hour to soften and reduce cooking time) in boiling water for 7-10 minutes until tender with a slight chew, then immediately transfer to cold water to stop the cooking.
9
Place the drained noodles into serving bowls and ladle the rich tomato pork curry broth over them, making sure each bowl gets a bit of everything.
10
Top with pickled mustard greens, cilantro, green onions, fried garlic, bean sprouts, and a lime wedge as desired, then serve.
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