Rinse the bones under cold water to remove any loose particles. Trim off excess fat if needed.

Bring a large pot of water with a teaspoon of salt to a rolling boil. Ensure there's enough water to fully submerge the bones.

Submerge the bones in the boiling water for about 5-10 minutes. As the bones boil, impurities will rise to the surface. Skim off any foam or impurities with a ladle or spoon.

After parboiling, remove the bones and rinse them under cold water. This step further removes any remaining impurities.

You can now use the parboiled bones to make your soup.

In a large pot, add fresh water, smashed garlic, and bring the beef neck bones and pork bones to a boil. Skim off any foam that rises to the surface. Reduce heat and let it simmer for about 1 hour until the bones are tender.

Add any desired meatballs. Season the soup with chicken bouillon, fish sauce, and pepper. Adjust the seasoning to your taste.

Add sliced daikon, carrots, and onion to the pot. Continue simmering for an additional 15-20 minutes until the vegetables start to soften.

Add Napa cabbage, collard greens, and enoki mushrooms to the pot. Simmer until the greens are wilted and mushrooms are cooked, about 5 minutes.

Remove the bones from the soup. You can extract any remaining meat from the bones and add it back to the soup if desired.

Serve the Cambodian beef and pork bone soup hot, garnished with fresh cilantro. If desired, you can serve it over rice noodles or rice.

Enjoy this hearty Cambodian beef neck bone and pork bone soup!