Rinse the pork bones thoroughly and let them drain. Blanch the bones in boiling water to remove impurities. After blanching, add water to a pot with the bones, 1/2 teaspoon chicken bouillon powder, and 1/2 teaspoon salt. Simmer until the bones are tender, then add peeled carrots and cook until soft. Shape the ground pork into small meatballs and add them to the simmering broth. Add sugar and 2 teaspoons annatto oil. Adjust the seasoning to taste, then turn off the heat. Add chopped chive blossoms.

Place the noodles in a bowl, ladle the hot broth over them, and add pork bones and meatballs. Sprinkle with black pepper for extra flavor.