Directions

1. Add the ground pork to a bowl, and add rice wine, 1/4 teaspoon dark soy sauce, soy sauce and 2 tablespoons water. Mix until the meat has absorbed all the marinade liquid. Set aside in the refrigerator.
   
2. Soak rice noodles in warm water for 1 hour. Then cook the soaked noodles in a pot of boiling water until just cooked through. Rinse the noodles in cold water and set aside.
   
3. Preheat a soup pot over medium high heat. Add oil, along with the ginger, garlic, and chilies. Cook for a minute until fragrant. Add the marinated meat, turn up the heat, and fry until it is cooked through.
   
4. Add the broth, 2 teaspoons dark soy sauce, and sugar. Bring to a boil. Once boiling, add in the bean sprouts, bok choy, and chives. Bring to a boil again, stir in the noodles, and salt to taste.
   
5. Serve immediately with the pickled mustard greens, cilantro, and green onions.