To make the dipping sauce:
- 4 tablespoons fermented anchovy sauce (or mackerel sauce if available)
- 2 tablespoons hot water
- 1/2 pineapple
- 2 tablespoons sugar
- Garlic and chili to taste

Tip: When making the sauce, add the sugar last. Depending on how sweet or sour your pineapple is, adjust the sugar to balance the flavor. Add the pineapple first, taste, then add sugar as needed.

Other ingredients:
Pork belly or pig’s ear
- Boil the pork belly in boiling water for 15–20 minutes.
- For extra flavor, add 1 cup white cooking wine and 1 teaspoon salt to the water.
- After boiling, soak the pork in cold water for 7–10 minutes, then slice thinly.

Young jackfruit:
This is an essential ingredient for the authentic experience. Peel off the green skin, then rinse the jackfruit in water with a few slices of lemon or a splash of vinegar to prevent browning.

Cut into pieces, then boil the jackfruit in boiling water for 7–10 minutes. Remove and soak in cold water, then shred into small pieces.

Green papaya:
Peel and thinly slice, then soak in water with 1/2 teaspoon salt to remove sap and keep it crisp.

Fresh herbs: lettuce, young mustard greens, cilantro, banana blossom, bean sprouts, and a little mint.
Slice Vietnamese pork sausage and fermented pork roll. If you like, you can also add beef sausage or roast pork for extra flavor.

To assemble: Place the fresh herbs and rice vermicelli noodles in a bowl. Arrange the sliced pork, young jackfruit, sausage, and roast pork on top. Add a little annatto oil, roasted peanuts, and fried shallots. Serve with the fermented anchovy sauce and enjoy!