Remove the stamens from the squash blossoms and rinse well. Clean the taro stems and water lily stems, peel if needed, and rinse. Wash all fresh herbs, bitter herbs, bean sprouts, and garlic chives, then drain well.

Pour 4 to 5 cups of water (1–1.2 liters) into a pot. Add the fermented linh fish and snakehead fish, a few shallots, and a few stalks of smashed lemongrass for aroma.

Bring to a simmer over medium heat. Once boiling, skim off any foam, then reduce to low and simmer for about 15 minutes to extract all the flavor from the fish. Strain the broth through a fine mesh sieve, discarding the solids and keeping the broth.

Heat a skillet and add 2 tablespoons of cooking oil. When hot, add 2 tablespoons minced lemongrass, 1 tablespoon minced chili, and 1 tablespoon minced garlic and shallot. Sauté until fragrant, then add the diced pork belly and stir-fry until just cooked. Remove from heat.

Rinse the shrimp and drain. Clean the squid and cut into bite-sized pieces, then drain.

To cook the seafood: In a pot, add 4 cups water (1 liter), 1/3 teaspoon salt, and 1 teaspoon sugar. Add a few smashed lemongrass stalks and some shallots for aroma. When the water boils, add the shrimp and squid, and cook just until done. Remove immediately to keep them crisp and sweet. Peel the shrimp and arrange all seafood on a plate.

To make the noodle soup broth: Combine the seafood cooking liquid with the strained fish broth. Add 1/2 pineapple and simmer gently to infuse sweetness without making the broth too sweet. Add 1.75 oz rock sugar (50 grams) and stir to dissolve. Taste and adjust seasoning as needed for your family.

Add the sautéed pork belly to the broth, then add the eggplant and cook for about 1 minute before turning off the heat.

Add the garlic chives to the pot. The broth should look very appetizing!

To make the tamarind fish sauce for dipping: Sauté minced chili and garlic until fragrant, then add 2 tablespoons fish sauce, 2 tablespoons sugar, and 1 tablespoon tamarind concentrate. Mix well and cook until slightly thickened. Taste and adjust as needed.

Arrange the herbs and seafood on a serving plate.

Blanch the rice vermicelli noodles in boiling water, then place them in bowls. Top with roasted pork, shrimp, squid, and other toppings. Ladle the hot broth over the noodles, just enough to cover. Serve with a plate of assorted herbs and a bowl of tamarind fish sauce for dipping the seafood.