Thai Noodle Soup

6 c. chicken stock
1/4 lb. ground pork
1 T. finely minced garlic 
1/2 t. freshly ground white pepper (I've used both black pepper and white and I think I prefer black)
1/2 t. salt

1 packet (2oz.) of bean thread noodles (I use rice noodles and the packet is more like 16 oz. so I double/triple the recipe)
1 T. fish sauce
3 green onions.... (I actually use about 1/2 of one whole bunch in the double/tripled recipe)
2 T. fried garlic; for this I put about 1/4 c. Olive Oil in a separate pan over med. heat and press about 2 T. garlic and fry it in the oil until it's lightly brown and crisp.
Small handful of fresh cilantro (I use about a half a bunch and I dice/mince them until they are small)

Bean sprouts

Bring stock to a rolling boil. Meanwhile, combine pork, garlic, pepper and salt and set aside.
Place noodles in a bowl and cover with warm water and let soak until softened about 30 mins.
Drop small clumps of seasoned pork into the boiling stock. Simmer for three mins

Drain the noodles and dump the tangle onto the cutting board.  Cut through noodles crosswise and length wise and then add to the soup.  (or break them before you 

Stir in the fish sauce and green onions and remove from heat.  (I leave it on the heat for a bit and let the cilantro cook with the noodles for a bit)
Add a sprinkling of pepper (which I don't do), the garlic and oil, and the cilantro leaves. 

(sometimes I add a handful of bean sprouts.  This adds nice flavor, but I decided I like it better without their texture.)

Serve immediately.