Chili oil, basil leaves, fresh cilantro and red pepper flakes
Add pork to a 6 qt slow cooker with the sliced ginger, crushed garlic cloves, kafir lime, 1 teaspoon of kosher salt and 1 1/2 cups broth. Set slow cooker to the high heat setting and cook pork for 4 hours until tender and pork is easily shredded with a fork.
Discard the cooking liquid from the slow-cooker and shred the pork into large pieces and set aside in a bowl.
To make the curry: In a large sauce pot over medium heat, add 1 tablespoon of vegetable oil. Add the curry paste, kafir lime and lemongrass and cook, stirring constantly with a rubber spatula until the curry paste mixture is very fragrant, 4 to 5 minutes. Add the cooked pork, coconut milk, broth and 1/2 cup water. Stir to combine. Bring the pork and green curry to a boil, and reduce heat. Simmer for 10 minutes. Season with the soy sauce and the fish sauce. Taste and adjust seasoning if necessary with kosher salt.
Meanwhile bring a pot of salted water to a boil and cook the rice noodles according to the package instructions. Drain and rinse immediately under cool water. Set noodles aside.
Add the broccoli and the sliced cabbage to the curry just to heat through.
Serve curry on top of noodles with coconut, chili oil, fried onions and herbs as garnish. Add red pepper flakes to taste.