Blanch bones for 10 minutes.
Combine the bones, ginger, cilantro root, onions, garlic, and salt. Let the broth simmer for 1 hour with a lid.
Make the pork sauce: Heat vegetable oil in a saute pan and saute red curry for 1-2 minutes. Add the diced tomatoes until they are soft and broken. Add the pork, yellow soybean paste, black pepper, and salt.
Stir to smooth out the clusters of ground pork.
Reduce to low and simmer for 10 minutes.
Assemble: cook the noodles, ladle broth over cooked noodles, add ½ cup pork sauce. Top with green onions, peppers, cilantro, bean sprouts, lime, and fish sauce to taste