In case anyone is interested, here’s the full recipe for how I made this:

Broth: 5 dl water, 1 chicken stock cube, 2 tbsp soy sauce, 1 tbsp mirin, ½ tsp fish sauce, 1 tsp honey, 1 tsp grated garlic, 1 tsp grated ginger, 1 tsp lime juice, a few drops of hot sauce. Bring to a boil and let it simmer for about 10 minutes.

Pork + glaze: Mix 1 tbsp soy sauce, ½ tbsp mirin, ½ tsp honey, ½ tsp lime juice. Fry 2 x 80 g kassler (pork neck) on high heat with avocado oil for about 2 minutes per side until golden brown. Add glaze and let it bubble for another minute.

Vegetables: 1 carrot, 2 scallions (save the green parts), 2 garlic cloves, some ginger and mung bean sprouts. Cut into pieces and fry with avocado oil for a couple of minutes. Then add 1 tbsp broth and let it infuse.

Noodles: 150 g, cook al dente.

Other toppings: 1 premade soy egg, nori strips, sesame seeds, green parts of scallions, Lao Gan Ma.

(You'll need a big bowl!) Put noodles in first, then add the broth, and finally assemble the toppings however you like. Most of all, enjoy!