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Prepare sambal belacan by mixing with calamansi lime juice, sugar, salt, light soy sauce, and shallots.
Slice bunga kantan, lemongrass, kaffir lime leaves, mint, coriander, Thai basil leaves, and red chillis.
Prepare textural components by toasting dried shrimps, frying small dried anchovies, pan-frying kerisik, frying shallots, and crushing peanuts.
Optional: Add julienned carrots, thinly sliced tomatoes, cucumbers, and blanched taugeh.
Optional: Add hard-boiled eggs, blanched and seasoned large prawns, squid, and crab sticks.
Soak bee hoon, then blanch and cool.
Toss all ingredients together with cooking oil and white pepper powder before serving.