Guaydtiaao Tom Yam Moo Saap Tom Yam Noodle Soup With Minced Pork

Ingredients

• Canola oil or other neutral oil, for frying
• 5 wonton wrappers from 1 pack fresh Hong Kong–style square wonton wrappers, sliced in half diagonally into triangles (see notes)
• 5 ounces (142g) ground pork
• 1 tablespoon (15ml) fish sauce
• 1 teaspoon (5ml) Thai oyster sauce
• 1 pinch granulated sugar
• 1 cup (240ml) distilled white vinegar
• 1 pinch kosher salt
• 4 red chiles, such as Holland, Fresno, or Cayenne (2 1/2 ounces; 70g), stemmed and thinly sliced crosswise
• 3 cups (710ml) Nam Cheua Gradook Moo (Thai Pork Stock)
• 12 store-bought frozen pork balls (about 11 ounces; 312g), see notes
• 1/4 cup (60ml) fish sauce, plus more for serving
• 1/4 cup (45g) roughly chopped dry roasted peanuts, plus more for serving
• 1/4 cup (45g) granulated sugar, plus more for serving
• 2 tablespoons plus 2 teaspoons (40ml) fresh lime juice, plus more for serving
• 4 teaspoons (12g) roasted Thai chile flakes, plus more for serving
• 2 tablespoons plus 2 teaspoons (40ml) garlic oil from one recipe Crispy Fried Garlic and Garlic Oil, plus crispy fried garlic for serving
• 8 ounces (226g) dried rice stick noodles, such as Erawan or Asian Best, from one 1-pound package
• 4 sprigs morning glory (50g), cut into 2-inch segments (see notes)
• 2 cups (140g) mung bean sprouts
• 3 to 4 sprigs cilantro, sliced into 1/4-inch lengths
• 3 scallions, green parts only, thinly sliced crosswise
• 2 large soft-boiled eggs, halved

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