Cut the ribs. If the pork ribs come in a long strip, cut between the bones to separate them. If there are meat-only parts, slice them down to ½ inch thick.

Place the ribs in a large pot and cover with stock or water.

Add fish sauce and sugar; bring to a gentle simmer. Adjust the heat to maintain a gentle simmer for 1.5 hours. Skim the surface occasionally to remove impurities for a clearer broth.

While the ribs are cooking, prepare the curry paste and ground pork. Grind the dried chilies into a powder and blend the remaining curry paste ingredients with the dried chilies.

In a wok, heat oil, add the curry paste, and sauté for around 3 minutes until aromatic.

Introduce ground pork; cook until it’s no longer clumpy to create a savory base.

Pour the pork mixture into the pot with ribs. Let them simmer together for another 1.5 hours until the ribs are fork-tender.

If using blood tofu, add it to the pot followed by the halved tomatoes. Let it simmer for an additional 3-4 minutes until the tomatoes soften.

Adjust the taste with additional fish sauce or tao jiew. The mixture should be salty and umami with enough broth to keep it soupy.

For the best flavors, let it rest preferably overnight before serving.

Cook the dry noodles in boiling water for 7-10 minutes or 2-4 minutes for pre-soaked noodles. Cool in cold water, then drain.

Ladle the broth over the noodles in bowls and add toppings to your liking with a squeeze of lime for that extra zing!