Guaydtiaao Moo Nam Sai Thai Clear Pork Noodle Soup With Pork Meatballs

Ingredients

• 8 ounces (227g) boneless pork loin or boneless, skinless pork shoulder, sliced 1/8-inch thick
• 1 tablespoon plus 2 teaspoons (25ml) fish sauce, divided
• 1/4 teaspoon freshly ground white pepper, divided
• Pinch of kosher salt
• 8 ounces (227g) ground pork, preferably 20% fat
• 1 teaspoon (5ml) Golden Mountain Seasoning Soy Sauce (see notes)
• 1 teaspoon granulated sugar
• 1 cup (240ml) distilled white vinegar
• Pinch kosher salt
• 4 red chiles, such as Holland, Fresno, or Cayenne (2 1/2 ounces; 70g), stemmed and thinly sliced crosswise (see notes)
• 3 cups (710ml) Nam Cheua Gradook Moo (Thai pork stock)
• One 12-ounce (284g) package fresh egg wonton noodles
• 2 tablespoons plus 2 teaspoons (40g) garlic oil from Crispy Fried Garlic, plus crispy fried garlic for serving
• 4 ounces (112g) mung bean sprouts
• 1/4 cup (60ml) fish sauce, plus more for serving
• 2 scallions, green parts only, sliced into 1/4-inch pieces
• 5 sprigs (10g) cilantro, cut into 1/2-inch pieces
• 5 sprigs (10g) Chinese celery leaves and stalks, cut into 1/2-inch pieces
• Ground white pepper, for serving
• Ground roasted Thai chile flakes, for serving
• Granulated sugar, for serving

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