Cut the pork ribs into meaty pieces, no thicker than 1/2 inch. Place them in a large pot and cover with water. Season with fish sauce, soy sauce, sugar, and white pepper. Bring to a rapid simmer for 5-10 minutes, then skim off any foam that rises.

Add the cilantro stems and daikon (if using) to the pot. Cover loosely and let it simmer until the meat is fork-tender—about 20 mins for chicken wings or 30-40 mins for ribs.

While the meat simmers, soak the glass noodles in room temperature water for at least 7 minutes. Once softened, drain and cut into 2-3 sections.

In a mixing bowl, combine ground pork, soy sauce, fish sauce, sugar, and white pepper. Knead for a couple of minutes until well mixed for tender meatballs.

When the meat is tender, carefully scoop the meatballs into the bubbling soup. Once boiling again, add the napa cabbage and cubed egg tofu to the pot.

After boiling for a couple of minutes, add the drained glass noodles and cook for 3 more minutes. Taste your broth and adjust the seasoning with more soy sauce or fish sauce as needed.

Finish off with a sprinkle of green onions or fresh cilantro, and drizzle some fried garlic on top if desired.