Start by bringing at least 4 cups of water to a rolling boil for cooking the pork.

While the water heats up, pound the garlic and white peppercorns into a fine paste using a mortar and pestle or the back of a knife.

In a food processor, combine the ground pork, garlic paste, soy sauce, fish sauce, and sugar. Toss in the ice cube—this helps maintain moisture. Blitz until the mixture resembles a smooth paste.

Roll the pork mixture into ½-inch meatballs. Carefully drop them into the boiling water and cook for about 2 minutes, or until they are fully cooked and float to the top. Remove and set aside.

In the same pot, briefly blanch the shrimp and squid until just cooked through, about 1-2 minutes. Remove and set aside.

In a separate medium pot, combine lime leaves, lemongrass, galangal, chopped chilies, chili paste, chili paste oil, fish sauce, lime juice, and seasoning packets from the noodle package.

Pour in the unsalted pork stock and bring everything to a boil, allowing those aromas to fill your kitchen!

Add the noodle blocks to the boiling broth. Pour the egg whites on top—this will help give the noodles a creamy texture once mixed in.

Ladle hot broth over the noodles to help submerge.

After about 1 minute, once the noodles are tender, turn off the heat and stir in the evaporated milk for added creaminess.

In a bowl, ladle out the noodles with broth, and top with meatballs, shrimp, squid, and crispy pork belly. Garnish with sawtooth coriander or cilantro and serve immediately!