Wash the pork bones in cold water and add them to a large stock pot. Cover with about 3 liters of cold water and bring to a simmer over medium heat for about 45-60 minutes, skimming off any scum that rises to the surface.

Add in the crushed garlic, smashed cilantro roots, cracked peppercorns, and lemongrass pieces. Continue simmering for another hour until ready to use.

In a separate small pot, bring water to a boil and add the ground pork. Incorporate the fish sauce and break up the meat into chunks, cooking until fully cooked (about 5-7 minutes).

In another small pot, pour vegetable oil to cover garlic and fry chopped garlic over medium-low heat until golden brown, then transfer to a bowl to stop the cooking process.

Blanch bean sprouts and fish cakes in boiling water for 7-10 seconds, then divide into serving bowls. Boil fresh noodles separately until slightly underdone and divide between the bowls.

Add cooked ground pork over noodles in each bowl.

Heat the prepared pork stock without boiling. Stir in sugar, fish sauce, lime juice, ground peanuts, and roasted chili flakes, then ladle over noodles in each bowl.

Finish with a generous sprinkle of chopped cilantro and crispy fried garlic. Serve immediately, encouraging guests to adjust flavors with chili vinegar, additional fish sauce, lime juice, sugar, or chili flakes.