Cut the fried tofu into small pieces and fry until golden. Drain on paper towels.

Remove the core from the young jackfruit and cut into small pieces. Sauté the jackfruit with 2 teaspoons seasoning powder or bouillon until well seasoned, then transfer to a plate and add Vietnamese coriander (rau răm).

Boil the pasta with a pinch of salt and a little oil until just cooked, then drain. Soak the glass noodles in water until soft, then boil them with a pinch of salt and a little oil. Drain and toss with a bit of oil to prevent sticking.

Fry the crispy noodles in hot oil until golden and crispy. Drain on paper towels. Wash and pick over the fresh herbs and lettuce, discarding any wilted leaves. Rinse thoroughly and drain. Rinse the bean sprouts and shredded banana blossom, then drain. Wash the cucumber, drain, and cut into bite-sized pieces.

Add the cooked pasta to a pan with sautéed shallots, stir-fry briefly with 2 teaspoons seasoning powder or bouillon, mix well, then transfer to a plate. In the same pan, add a little oil, sauté shallots until fragrant, then add the fried tofu and glass noodles. Stir-fry briefly with 1 teaspoon seasoning powder or bouillon, mix well, then transfer to a plate.

To make the fermented anchovy sauce: Mix 5 tablespoons fermented anchovy sauce, 4 tablespoons sugar, and 2 teaspoons lime juice (adjust to taste), and 4 tablespoons water. Stir well, taste and adjust as needed, then add minced chili and garlic. Mix well. Arrange everything on the table.

To serve: Place fresh rice vermicelli noodles in a bowl, add the stir-fried pasta, tofu, and glass noodles, then the sautéed jackfruit. Top with fresh herbs, bean sprouts, cucumber, banana blossom, roasted peanuts, and crispy fried noodles. Add chili oil and finally drizzle with the fermented anchovy sauce. Toss everything together and enjoy.