This dish is super simple and quick:
- Slice the boiled pork thinly.
- Finely chop the cucumber and shred the lettuce.
- For the mắm nêm sauce: Crush garlic and chili, add sugar, chopped pineapple, and good-quality mắm nêm. Mix well.
- Place the noodles in a bowl and toss all the ingredients together.

Mắm nêm sauce: Use 1/4 pineapple, chili, and garlic, all finely blended with a hand blender. Add 4 tablespoons (about 60 ml) mắm cái (fermented fish sauce), 2 tablespoons (about 25 grams) sugar (since homemade mắm is quite salty), 1 teaspoon chili powder, and 1 tablespoon (about 15 grams) chili sauce. Heat a little cooking oil until hot, pour it over the sauce, and stir well. This makes the sauce more fragrant and helps it coat the noodles better. The mắm nêm should be a bit spicy for the best flavor.

Add the greens and a small amount of thin rice vermicelli to a bowl, top with boiled pork and roasted pork, drizzle with mắm nêm sauce, sprinkle with crushed peanuts, and add Hoi An chili sauce. Toss everything together and enjoy!