If using dried thin rice vermicelli, boil it and shape it into blocks, so this step should be done first. After boiling, do not rinse with cold water—simply let it drain. This helps retain the starch, which will allow the noodles to stick together later.

To shape the noodles: Place the cooked vermicelli on a plastic wrap (photo 1). Tightly wrap it (photo 2). Poke small holes in the plastic wrap using a toothpick to allow air to escape (photo 3). Press the wrapped noodles with a heavy object to compact them. Let it sit for 30 minutes, then remove and cut into bite-sized pieces (photo 4).

Fry the tofu until golden and crispy on all sides, then drain excess oil on paper towels.

Boil the pork belly, then slice it into thin pieces. If using additional ingredients (e.g., intestines, liver), wash them thoroughly with rice wine or vinegar, then boil with spices like ginger, star anise, and cinnamon for extra flavor. Slice into bite-sized pieces.

Wash and drain the herbs, and cut the cucumber into slices.

If you have a bamboo tray (mẹt tre), use it for an authentic presentation. Line the tray with banana leaves or parchment paper, then arrange the ingredients neatly. Place a bowl of fermented shrimp paste (mam tom) in the center.

To prepare the dipping sauce: Add sugar to taste, squeeze calamansi or lemon juice, and whisk vigorously with chopsticks or a fork until foamy.