Place Pork Legs in a pot. Fill pot with water until the bones are covered. Boil and discard water. Thoroughly wash the bones in running water.
Place cleaned bones, garlic, onion, water and bouillon cube in a pot. Boil and simmer for an hour to an hour and a half. Set a side.
In a wok, combine pork loin, fish sauce, water and olive oil. Simmer for 20 minutes under low heat or until the water dries out. Sauté pork loin until golden brown. Slightly move the pork loin on one side of the wok.
Add bacon and cover pan until bacon is crispy. Stir the bacon from time to time. Remove bacon from the wok and set a side.
Add pork liver and season with fish sauce. Stir fry until golden brown. Remove liver from the wok and set a side.
Sauté garlic and onion. Season with ground black pepper and soy sauce. Add the pork broth with the bones and add the water. Simmer over low heat for 20 minutes.
Add the beaten eggs while stirring. Continue stirring until the eggs are cooked.
Premix the water and cornstarch. Mix until cornstarch is evenly mix. Slowly add into the broth with continuous mixing until the broth is thick.
Add egg noodles and season with salt.
Garnish with crispy bacon, fried liver and chopped onion chives.