Soak rice noodles in boiling water for 5 minutes or according to packet directions until softened. Drain, toss with a few drops of sesame oil to prevent sticking, and set aside.

Finely sliver additional ginger and place in a small bowl. Pour in enough balsamic vinegar to barely cover the ginger. Set aside until ready to serve.

Rinse and trim the bok choy. Separate the white stems from the leafy greens. Slice the whites thinly and set aside. Roughly tear or chop the dark leafy greens. Set aside.

Finely mince the ginger, the garlic, the scallions, and the chilli. Mix together and set aside.

In a skillet, heat a tablespoon of the oil over medium heat. Crumble in the ground pork, and add in about 1/3 of the ginger-garlic mixture. Cook the pork, breaking it into small pieces with a spatula, for 5-7 minutes until golden brown and cooked through to 160°F / 71°C (no pink remaining). Add 1/2 tablespoon of rice wine vinegar and 1 1/2 tablespoons of soy sauce, and stir to combine. Remove pork mixture to a large bowl.

Return skillet to heat. Heat 1 more tablespoon of oil over medium heat and add in the remaining ginger-garlic mixture. Sauté the aromatic mixture for 30-60 seconds, stirring constantly, until fragrant and the garlic just begins to turn golden.

Add the sliced bok choy to the skillet, stir to combine, cover tightly, and let cook for 2 to 3 minutes until stems are wilted and tender. Add in torn leaves, cooked pork mixture, and stir to combine. Stir in the remaining rice wine vinegar, soy sauce, sesame oil, and Thai basil. Toss everything together until the Thai basil just wilts, about 30 seconds.

Divide rice noodles among 4 bowls and spoon the pork and bok choy stir-fry on top. Top with the balsamic-pickled ginger slivers, sliced green onions, and extra Thai basil if desired.