In a bowl, mix all ingredients until they're blended well.
Scoop 1 ½ tbsp and shape into a ball. Lay on a greased plate to avoid sticking.
Deep fry in vegetable oil over medium-low heat until brown.
Remove from oil and drain on paper towels. Set aside.
In a large saucepan, stir-fry ½ cup kikiam for toppings in oil for about 3 minutes. Transfer to a plate and set aside.
In the same saucepan, stir-fry liver until no more red color is showing. Transfer to a plate and set aside.
Sauté pork until brown.
Add garlic and sauté until golden brown.
Add the other ½ cup kikiam and onion. Sauté until onion is translucent.
Add the stock and fish sauce. Bring to a boil.
Add noodles and simmer for 3 minutes.
Add salt and pepper to suit your taste.
Add the cornstarch and stir until the soup thickens.
Add the beaten egg and stir until egg threads form. Remove from heat.
Serve hot and top with kikiam, meatballs, and toasted garlic.