To begin, prepare the pork broth by simmering the pork ribs in 3 cups of water or broth for about 30 minutes. Skim off any impurities that float to the surface. This broth will serve as the base for the sauce, adding depth to the flavour.

While the broth simmers, prepare the chili paste. In a large pan over medium heat, sauté the minced garlic and chopped shallots in a bit of oil until fragrant, about 2-3 minutes. Add the blended dried chili paste and stir for another 2 minutes, releasing its aroma.

Add the ground pork to the pan, breaking it up as it cooks. Stir for 5 minutes until browned. Add the tomato paste, fermented soybean paste, and cherry tomatoes, mixing them well to coat the pork.

Pour in the simmered pork broth along with the cooked pork ribs. Add fish sauce, soy sauce, sugar, ground turmeric, and chili powder. Stir well and bring the mixture to a boil, then reduce the heat to low and simmer for about 40 minutes, allowing the flavors to meld together.

(Optional) If you are using pork blood cubes, add them during the last 10 minutes of simmering. These cubes will absorb the rich flavours of the sauce while adding an authentic touch to the dish.

Meanwhile, cook the fresh Khanom Chin noodles (or rice vermicelli) by boiling them for 2-3 minutes in hot water until soft. Drain the noodles and set them aside. You can lightly toss them with a bit of oil to prevent sticking

Once the sauce has simmered and thickened to your desired consistency, taste for seasoning. Adjust with additional fish sauce, soy sauce, or sugar as needed for a balance of savoury, sweet, and spicy flavours.

To serve, place a portion of Khanom Chin noodles in each bowl, ladle the spicy pork sauce over the top, and garnish generously with fresh cilantro, lime wedges, bean sprouts, and cabbage. Sprinkle fried crispy garlic and a dash of chili flakes (if desired) for extra flavour and crunch. Serve immediately and enjoy the harmonious combination of flavors and textures.