Rinse the pork ribs, blanch briefly, then rinse again. Add to a pot of water and simmer until tender. Add salt and bouillon powder.

Mix the ground pork with bouillon powder and ground black pepper, then form into bite-sized meatballs. Trim the stems from the mushrooms and cut them in half. Trim the roots from the green onions and cilantro, wash, and chop finely.

When the broth is boiling, add the meatballs, mushrooms, and banh canh noodles. Cook until the noodles turn translucent. Add fish sauce, ladle into bowls, and sprinkle with green onions and cilantro.