A layer of fresh herbs (Thai basil, spearmint, Vietnamese coriander, etc), some cucumber, thick tapioca noodles, pork -- usually lean pieces of meat and some strings of pork skin, pickled carrot and daikon, and some thick coconut cream smothered on top. Tằm actually means silkworm in Vietnamese, but don't worry, the name only refers to the look of the noodles. This is a southern dish, so it's probably difficult to find in the Hanoi area. There are a bunch of places in Saigon that serve it, and even more in the Mekong Delta, where the dish originated. At first glance, the bowl might not look that appetizing, but the combination of flavours and textures will surprise you. Add a bit of chili paste, stir it up, and dig in.