Bring the broth to a boil. Score the giant pork meatballs with a cross-cut so they cook faster, then add them to the boiling broth and cook until they float.

Bring a separate pot of water to a boil. Blanch the bean sprouts and yardlong beans, then place them in a serving bowl. Blanch the rice noodles and add them to the bowl. Toss with a little fried garlic.

For each bowl, add all the Tom Yum seasonings to a mixing bowl. Add 1 large ladleful of hot broth and stir until everything is well combined.

Place the meatballs on top of the noodles, pour the Tom Yum soup over, and gently mix to combine.

Sprinkle with fried garlic and ground white pepper. Serve hot.