Boil water to cook the noodles and pork. Prepare the vegetables, bean sprouts, cucumber, and fresh herbs. For thick rice noodles, boil for about 20 minutes until tender.

Heat oil and fry the tofu until golden, then remove. Add garlic to the pan and sauté, then add the char siu marinade, oyster sauce, soy sauce, sugar, and a little water. Season to taste. Add the pork shoulder and simmer until the sauce reduces. Set aside some sauce for serving, then continue to cook the pork until the sauce is almost gone. Slice the pork thinly.

Rinse the cooked noodles under cold water and drain well. Place noodles on a plate, top with mixed vegetables, fried tofu, and sliced char siu pork. Sprinkle with fried shallots and roasted peanuts. If you like, make a dipping sauce by mixing fish sauce, sugar, and water in a 2:2:4 ratio with chopped chili, or use the reserved char siu sauce. Mix everything together before eating.