Prepare the vegetable broth: Simmer 10 1/2 cups water (2.5 liters) with chopped cabbage, daikon, chayote, and cubed jicama. Add fingerroot (if using), 2 stalks of smashed lemongrass, and seaweed. Simmer for 1 hour after boiling, then strain for a clear broth. Any type of seaweed works—it's mainly for the subtle 'fishy' aroma. You should have about 8 1/2 cups (2 liters) of broth left.

Cut all ingredients into bite-sized pieces. Rinse mushrooms and vegetables in lightly salted water. Finely chop the remaining 2 stalks of lemongrass.

In a pan, sauté chopped leek (or onion/garlic), lemongrass, and chili until fragrant. Add fermented bean curd, fermented soybean paste, and 1 tablespoon water. Stir until dissolved.

Add this mixture to the broth. Season the broth a bit stronger than usual since it will be served over noodles.

Add mushrooms, chopped eggplant, fried tofu, and fried tofu skin to the broth. Bring to a boil and simmer until the eggplant is just tender and flavors are absorbed.

Place rice vermicelli noodles in bowls.

Ladle the hot broth and toppings over the noodles. Serve with assorted fresh herbs. Enjoy!