For the Bak Kut Teh stock

3 pounds pork ribs, cut every second rib
1 gallon water
6 dried shiitake mushrooms
1 tablespoon whole coriander seeds
5 pieces whole start anise
2 packs of Bak Kut Teh herbs (found in Asian specialty stores)
1/2 cup soy sauce
1 tablespoon oyster sauce
A few dashes of white pepper powder
salt to taste
1 bunch whole scallion, For the Bak Kut Teh stock

For the Garnish

1 sheet fish rice noodles, sliced into 1/2 inch strips
4 fresh Shiitake mushrooms, finely sliced
1 cup picked cilantro leaves
2 cups bean sprouts
Diced pork meat, reserved from stock

For the Condiment

4 bird's eyes chilies, finely sliced
1/2 cup fish saue
1/2 cup lime juice
3 tablespoons white sugar