1. Prepare the Stock: In a stock pot, add parboiled pork bones, 4 liters water, dried squid and dried shrimp. Bring pot to a boil then reduce heat to a low simmer. Cook uncovered for 3 hours and occasionally skim off any impurities that float to the top with a spoon or fine mesh.
2. Prepare the Organ Meat: Butterfly the kidney and remove the connecting white muscles at the center. Butterfly the pork heart and rinse out any remaining blood. Place kidney and heart in a bowl and vigorously rub with wheat flour. The flour will absorb any foul organ smell. Rinse organs thoroughly under cold running water then drain dry. Slice the pork kidney at an angel into thin slices and set aside. Leave heart unsliced for now.
3. Cook the Organ Meat: Bring a small pot to a boil. Add salt, vinegar and shallot. Add heart and cook for about 20 minutes or when pierced with a knife or chopstick, until liquid runs clear. Transfer heart to an ice bath. Once cool enough to handle, slice thinly and store in clean water. To the same pot, add smashed ginger and bring it back to a boil. Add sliced pork kidney and cook for 2-3 minutes. Do not overcook as kidney will toughen. Remove sliced kidney from pot and place in ice bath. Also store pork kidney in water to prevent darkening.
4. Prepare Aromatic Oil: In a small frying pan, add vegetable oil and heat on medium-high. Add onion and shallots. Fry until lightly brown. Add garlic. Continue to fry until the garlic is golden brown. Set aside.
5. Blanch the Choy Sum: In a small pot, bring water to a boil. Add a bit of the aromatic oil to the water. Add Choy Sum and blanch for 2 minutes or until bright green. Transfer Choy Sum to an ice bath then drain dry.
6. Cook the Egg Noodles: Unlike rice noodles, egg noodles can be cooked all at once. Since egg noodles tend to clump together, place all the egg noodles in a large mixing bowl and use your fingers to separate them into individual strands. Bring a large pot to a boil then add noodles. Boil for 4-5 minutes. Place a colander into the sink and drain noodles into the colander. Rinse with cold running water then drain dry. Toss evenly with sesame oil to prevent sticking.
7. Season the Stock: Return to the pork stock pot and season with rock sugar, MSG (or fish sauce) and salt. It’s best to add a little at a time to suit your liking.
8. Assemble the Bowl: To serve, add a large handful of egg noodles to a individual serving bowl. Add organ meat, other desired meats, Choy Sum, a teaspoon of aromatic oil and fried pork fat (tep mo). Ladle in hot broth and garnish with green onions and cilantro.