Cook the dried rice vermicelli noodles in a pot of boiling water with a pinch of salt and a little oil. Drain in a colander.

Pick through the fresh herbs and lettuce, discarding any wilted leaves. Wash thoroughly with water several times, then drain. Rinse the bean sprouts and drain. Wash the cucumber, let dry, and cut into bite-sized pieces.

To make the mắm nêm sauce: Peel and finely chop the pineapple. In a bowl, mix 2 1/2 tablespoons fermented anchovy sauce, 2 tablespoons sugar, chopped pineapple (amount to taste), and 2 tablespoons water. Stir well, taste and adjust as needed, then add chopped chili and garlic. Mix well. Serve chili oil (sa tế) on the side.

Place the noodles in a bowl, then add cucumber, fresh herbs, lettuce, and bean sprouts.

Next, add the pork, Vietnamese pork sausage, and head cheese. Finally, drizzle the mắm nêm sauce on top, add a little chili oil and roasted peanuts, toss everything together, and enjoy.