Prepare the vegetables and accompaniments: Cut the cucumber into long strips. Slice the pineapple thinly. Peel and thinly slice the green bananas, then soak in lemon water until ready to serve, then drain. Wash and dry the herbs and lettuce. Squeeze excess liquid from the pickled vegetables. Wrap the rice paper in a damp towel and refrigerate to keep it soft.

Make the scallion oil and prepare the banh hoi: Add a pinch of salt and a little seasoning to the chopped green onions. Heat cooking oil and pour over the onions, then mix well (the oil should not be too hot or too much, so the onions stay green). Cut the banh hoi into pieces, arrange on a plate, and brush with scallion oil.

Make the dipping sauce: Blend the cooked pork liver with 1 cup coconut water (about 250 grams). Sauté the minced garlic until fragrant, add the fermented soybean sauce and stir-fry together. Add the blended liver, peanut butter, coconut milk, and chili powder. Season with sugar. Simmer until the sauce thickens slightly and tastes balanced. Pour into small bowls and sprinkle with crushed peanuts or toasted sesame seeds.

To serve: Arrange everything as you like.