In a large stock pot, add the bones and cover with water. Set the pot over high heat and bring to a boil. Turn the heat down and simmer for 4 hours, skimming the surface of the broth occasionally. Do not let it boil again. In the final hour of cooking, slightly char the onion by browning it in a skillet over medium heat, 2 to 3 minutes. Remove from the heat and set aside.
Wipe out the skillet and heat
Wipe out the skillet and heat the remaining tablespoon oil over medium heat. Brown the ground pork, breaking it up, about 5 minutes. Add
After 4 hours, the broth should be reduced to three-quarters of its original volume. Remove from the heat and strain the liquid into a separate pot. Discard the bones.
Return the broth to the heat and add the charred onion, dried calamari, pickled radish, daikon, green onions, and remaining chiles and fish sauce. Bring to a boil and reduce the heat to low. Simmer until flavorful, about 30 minutes.
Meanwhile, cook the rice noodles according to the package directions. Divide the noodles, sliced pork shoulder, and ground pork evenly among six bowls. Strain the solids from the broth and ladle it over the noodles and pork.
To assemble the bowls, garnish with cilantro, green onions, red onion, crispy garlic, bean sprouts, sliced chiles, and a dash of black pepper. Pass the lime wedges and chili sauce at the table.