Finely chop 2 tomatoes and cut the rest into wedges (depending on how much you are cooking). Finely chop a little pineapple and cut the rest into pieces.

In a pot, add cooking oil, minced garlic, minced shallots, and crushed lemongrass stalks. Sauté until fragrant, then add the chopped tomatoes and pineapple. Season with sugar and seasoning powder. Add a little lemongrass chili paste if available (we make it at home for pho and Hue beef noodle soup). Add water and bring to a boil, then add the tomato wedges, pineapple pieces, and fried fish.

Cook for another 5-10 minutes as desired. Adjust the seasoning to your taste. Add a little calamansi juice for fragrance if you like (so you don't need to add lime when eating). Adding fish cakes makes it even better.

To serve, place noodles and vegetables in a bowl, pour the broth over, and add fish, tomatoes, pineapple, fish cakes, green onion tops, and chili peppers. Enjoy!