Soak the noodles in a big dish of warm water in 30 minutes

Make the omelet topping while the noodles are soaking. A medium saute pan is heated with one tablespoon of the oil. Add the beaten eggs and heat for 30 seconds, or until the underside is just beginning to become golden brown. After flipping the omelet, fry for another 10 seconds. Remove from heat and let it cool down to room temperature. Cutting it into 1/4-inch slices and reserve for final plating

The remaining three tablespoons of oil should be added to a deep saute pan or wok and heated to medium. Add the sugar and stir for three to five minutes, until it caramelizes and turns a medium golden-brown color

Stir in the shallots and sauté for a minute before adding the garlic, then cook for another minute

Add the salt, stock, fish sauce, sriracha, and pork belly, and then turn up the heat to high until it boils

When it begins to boil, add the noodles and simmer for an additional three to five minutes, or until the noodles have absorbed most of the sauce

Noodles should be allowed to cool to room temperature

Combine the bean sprouts, cilantro, and scallions with the noodles

Top each plate with slices of omelet when serving