Prep:

1. Marinate the ground pork: Combine the ground pork, ground white pepper, low sodium light soy sauce, corn starch, and sesame oil in a medium bowl. Mix well to combine, set aside.
2. Prepare the fresh ingredients: Roughly chop the garlic and fresh red chilies. Using a mortar and pestle, pound into a course paste. Mince the ginger, slice the shallots, and chop the spring onion (separate the white and light green parts from the dark green parts). Rinse the fish balls and black pepper pork balls in a fine mesh strainer and set aside.

For the XO Broth:

1. Cook the pork: Heat ½ tablespoon of canola oil in a medium-sized skillet over medium-high heat. Once hot, add the ground pork and allow to sear for 20-30 seconds until the bottom turns golden brown and crispy. Then stir-fry for 2 minutes, breaking the clumps with your spatula until cooked. Drain off any excess grease and oil from the pan and set aside.
2. Sauté the aromatics: Heat the remaining 2 tablespoons of oil in a large Dutch oven or stockpot over medium-high heat. Once hot, add the shallots and spring onion white and light green parts. Sauté for a minute until slightly softened. Add the smashed garlic-chilies paste and ginger and sauté for 30 seconds until fragrant.
3. Build the broth: Add the XO sauce and stir briefly to combine. Then pour in the pork bone broth and water and season with low sodium light soy sauce, Shao Xing rice wine, dark soy sauce, white pepper, kosher salt, and black pepper. Stir to combine and bring to a boil. Reduce the heat to low and simmer uncovered for 10 minutes. (Note: At this point you can strain the broth and discard the solids if you prefer it not to have any chunky bits.) Add the fish balls and black pepper pork balls and simmer for 5-6 minutes. Stir in the sesame oil and pure chili oil (if using), then switch off the heat.

To Assemble Noodle Bowls:

1. Assemble the noodle bowls: While the broth is simmering, cook the rice vermicelli noodles according to package instructions in a separate pot of boiling water. During the last 30 seconds of cooking, add the Asian greens and snow peas (if using) and blanch briefly. Drain into a fine mesh strainer. Transfer the snow peas to an ice water bath. Drain immediately and pat-dry with paper towels. Divide the noodles, Asian greens, and snow peas evenly into bowls.
2. To Serve: Ladle the XO broth, fish balls, and black pepper pork balls evenly into the noodle bowls. Spoon the crispy ground pork on top. Garnish with the reserved spring onion dark green parts and sliced chili. Serve immediately.