Rinse the young jackfruit, place it in a pot with water and a pinch of salt, and bring to a boil. Once boiling, cook for 15 minutes, then turn off the heat and let it sit covered for another 10 minutes. Remove, rinse with cool boiled water, let cool, slice into small pieces, and mix with Vietnamese coriander.

Rinse the pork belly with salt, place in a pot of water with seasoning powder, and bring to a boil. Once boiling, reduce the heat and simmer for 10 more minutes. Turn off the heat and let it sit for 5 minutes, then remove, let cool, and cut into pieces (not too thin).

Peel the garlic, then mince or crush it with deseeded red chili peppers. Rinse the pineapple, then blend or finely chop it and squeeze out the juice, keeping a little of the pulp. Mix in sugar until dissolved, then add fermented anchovy sauce and a squeeze of lime. Stir to combine.

Peel the shallots, slice, and sauté in oil (no need to slice too thin).

Wash all the fresh herbs and bean sprouts, then drain. Peel and shred the carrot, and slice the cucumber.

Arrange the herbs and noodles in a bowl. Add the young jackfruit, cucumber, carrot, pork, and sausage. Pour the sauce over, drizzle with oil and sautéed shallots, add a little chili sauce, and mix well before eating. Squeeze in extra lime if desired.