Prepare and clean all the ingredients.

Stuff the fish cake into the chili peppers. Cut the roast pork belly into bite-sized pieces.

Heat a pan and sauté the lemongrass, garlic, and chili. In a separate pot, cook the fermented fish, then strain to remove the solids, keeping only the broth. Add the smashed lemongrass stalks and season to taste.

When the broth comes to a boil, add the eggplant, squid, shrimp, stuffed chili peppers, water lily stems, water spinach stems, squash blossoms, and other vegetables.

Place the rice vermicelli noodles in a bowl, top with roast pork, shrimp, squid, and other toppings. Ladle the hot broth over and serve.