Cut the pork hock into bite-sized pieces, rinse well, and drain.
Sauté garlic and chili until fragrant, then add the pork hock along with salt, rock sugar, seasoning powder, and annatto oil. Marinate for 1 hour.

Heat 1 tablespoon of cooking oil in a pot. When hot, sauté garlic until fragrant, then add the marinated pork and stir-fry until the meat firms up.
Pour in coconut water and simmer for 1 hour. If there isn’t enough coconut water, add boiling water as needed.
Season to taste.

Wash the herbs and bean sprouts, then arrange them on a plate.
Blanch the rice noodles quickly in hot water to soften (do not use boiling water to avoid breaking the noodles or causing a sour taste).
Place the noodles in a bowl, then add the broth and pork.