Soak the dried red cotton flowers overnight. In the morning, marinate the ground pork with garlic, oyster sauce, and light soy sauce for 20 minutes. Prepare the vegetables and khanom jeen noodles.

Bake the fermented soybean sheets at 350°F (180°C) for 8 minutes until golden and crispy. Grind or pound them until fine.

Bring water to a boil and add the pork bones, skimming off any foam. Add pounded cilantro roots, soaked red cotton flowers, prepared Nam Ngiao chili paste, and ground fermented soybean sheets. Stir to dissolve, then add fish sauce, salt, and green cap soy sauce.

Add tomatoes and pork blood tofu. When the broth boils, shape the marinated ground pork into balls and add them to the pot.

Simmer until the tomatoes and red cotton flowers are soft and the pork meatballs are cooked through. Serve with green onions, cilantro, bean sprouts, pickled mustard greens, lime wedges, and crispy fried garlic.