Peel and clean the pineapple, remove the eyes, rinse, then finely mince it. You can adjust the amount of pineapple to your taste.

Rinse the beef, then marinate with seasoning powder, soy sauce, honey, and sugar. Let it marinate for about 30 minutes to absorb the flavors. Heat a pan with a little oil, add the beef, and sear until evenly cooked. You can leave the beef whole or slice it into pieces.

Fry the tofu until golden and cut into long pieces. Fry the spring rolls until crispy, and fry the seafood balls until golden.

Pick through the fresh herbs, discard any wilted leaves, and wash thoroughly in several changes of water. Drain in a colander.

Peel the cucumber partially and cut into bite-sized pieces. Blanch the fresh rice vermicelli noodles briefly in hot water. Roast the peanuts until cooked, then crush them lightly (do not over-crush).

Place bean sprouts, fresh herbs, and cucumber at the bottom of a bowl. Add the rice vermicelli noodles on top, then arrange the fried spring rolls, seared beef, tofu, and seafood balls. Finally, drizzle with the mắm nêm sauce and sprinkle with roasted peanuts. Toss everything together and enjoy.