Wash all ingredients. Slice the eggplants, zucchini, tomatoes, and mushrooms into rounds or thin slices. Cut the pork into small pieces. Smash the garlic and sauté until fragrant, then add the pork and stir-fry until it firms up. Add the catfish and sear both sides. Remove the catfish and marinate it with the fermented fish sauce to let it absorb the flavor.

When the pork is cooked through, add all the eggplant and mushrooms. Stir-fry everything together over high heat. When the vegetables are soft, add the catfish with the marinade and the fried tofu. Pour in enough water to cover the ingredients. Taste and adjust seasoning as needed. Once it comes to a boil, turn off the heat and add the sliced onion and chopped perilla leaves.

Serve hot with extra salad greens.