In a large bowl, combine all ingredients for the meatballs: pork, grated ginger, garlic, fish sauce, salt, pepper, Worcestershire sauce, sugar, green onion, mint, and lemongrass. Mix thoroughly with your hands.
On a parchment-lined baking sheet, scoop 3 Tbsp meat and form into a compact ball with your hands. Flatten the ball slightly into a small patty shape before placing on the parchment sheet. Repeat until all the pork is used.
After your broth has simmered and reduced for 4-5 hours, you can begin to prepare to cook your meatballs—you’ll want the broth ready to add to the Dutch oven while it is still relatively hot, in order to deglaze the bottom.
Heat a large Dutch oven, on medium heat and add in 1/3 cup of olive oil. When oil is shimmery and fluid (like water), but not smoking and burning, add in your meatball patties—keep track of which ones you place in first! Allow each meatball to cook for 3 minutes, then flip using tongs or a small spatula and cook for another 2 1/2 minutes. The meatballs will turn golden brown on each side. Make sure you allow them to sit in the oil to cook and naturally release from the pan before attempting to flip. Repeat this process until all meatballs are cooked.
Keep all fat and brown bits at the bottom of the pan, as it will be used to flavor the broth. Place your meatballs on a platter and reserve any liquid and fat that they release—this will also be used to flavor the broth.
While your Dutch oven is still hot, pour in your broth, and scrape the bottom with a wooden spoon. Bring the broth to a simmer on medium heat, and add in 1/4 cup fish sauce, 1 tsp salt, and allow to reduce for 20-25 minutes, stirring occasionally.
Note: you do not have to strain the broth twice, but if you find there are brown bits that didn’t dissolve, strain once more through the colander.
Meanwhile, place your rice noodles into a bowl of warm water (not hoand allow to sit for 20 minutes.
After broth has reduced and noodles have soaked, drain the excess water from the noodles and transfer to the broth. Reduce heat to the lowest temperature, then add in your meatballs (juices and aland baby bok choy. Allow the ingredients to mingle, mesh, and warm up for at least 15 minutes before serving.
Serve with jalapeño, fresh mint and basil, shredded carrot, chili oil, and green onion.