To get a good broth for a noodle soup, simmer pork with roasted ginger, star anise, cinnamon, peppercorns, and and smashed garlic.
If you use the bones part, then the broth will be more flavorful. I used rib bones, but you can use beef bones- for beef noodle soups.
It is tedious, but to get a clear soup, you should skim all the visible foams and fats on top, or else the broth will be cloudy. I think cooking this is similar to making a consommé, where the resulting broth is clear, and has an amber color (for beef or veal consommé). The slow simmering makes the meat tender and just falls off the bone.
Ladle the broth and meats over your choice of noodles, and add the toppings you want- scallions, Sriracha, chilies, bean sprouts, basils, chilies...
