Slice the pork belly thinly and marinate with a little bouillon powder and turmeric powder. Let it sit for 15 minutes. Finely chop the wild betel leaves and crush the garlic. Mix the fermented rice with a little water, stir well, then strain through a sieve until smooth. Add a bit of turmeric powder and mix evenly.

Cut the eggplant, banana, and tomato into wedges. Halve the mushrooms. Heat a pan and sauté the garlic until fragrant, then add the pork and stir-fry until it firms up. Add the eggplant and sprinkle with a little turmeric powder, stirring to combine.

Stir for about 5 minutes, then gradually pour in the fermented rice mixture. Add a bit more water so the liquid just covers the eggplant. Cover and simmer over medium heat. Once it comes to a boil, add the banana and season with the listed spices to taste.

Add the tomato and fried tofu, then finally add the wild betel leaves. Stir well and turn off the heat.

Place rice vermicelli noodles in a bowl, ladle the broth with tofu, eggplant, and banana over the noodles, and serve with fresh herbs. This dish is especially refreshing and delicious during hot weather.