Cut the Brussels sprouts in half. Cut the tomatoes into wedges. Slice the taro stem thinly on the diagonal. Rinse the pork ribs and place them in a pot of water with a pinch of salt. Bring to a boil, skim off any foam, then add the Brussels sprouts and continue simmering until both are tender.

Once the meat and Brussels sprouts are tender, season to taste, then add the tomatoes and taro stem.

Place the cooked rice vermicelli noodles in bowls. Ladle the broth, ribs, Brussels sprouts, and tomatoes over the noodles. Top with dill, black pepper, and bean sprouts. Serve hot.