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1
Put the pork into a small saucepan with enough cold water to cover.
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2
Bring to a simmer over moderate heat and cook until tender, about 25 minutes.
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3
Drain, cool slightly and cut into thin 2-inch-long strips.
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4
Let cool to room temperature.
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5
In a medium saucepan of boiling water, cook the shrimp until just opaque throughout, 2 to 3 minutes.
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6
Drain and cool slightly, then cut each shrimp in half lengthwise.
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7
Set aside to cool to room temperature.
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8
Place the cucumber strips in a bowl and toss them with 1 teaspoon of the salt.
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9
Set aside for 5 minutes, then squeeze to remove any excess moisture.
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10
In a measuring cup, combine the remaining 1 teaspoon salt with the sugar and vinegar.
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11
Put the celery, carrots and onion in 3 separate bowls.
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12
Toss each vegetable with 1/3 of the vinegar mixture.
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13
Let stand for 5 minutes.
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14
Remove the vegetables and squeeze dry.
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15
Put them in a large bowl.
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16
Add the cucumber, pork, shrimp, 1/4 cup of the coriander and 2 tablespoons of the mint.
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17
Add the Nuoc Cham Dipping Sauce and toss well.
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18
In a large saucepan or a wok, heat the oil to 350.
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19
Fry the shrimp chips, 5 or 6 at a time, until they expand fully and float on the surface, about 12 seconds.
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20
Try not to let the chips brown.
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21
Drain on paper towels.
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22
Spoon the salad onto a large platter.
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23
Sprinkle the top with the remaining coriander, mint and the chopped peanuts.
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24
Scatter the shrimp chips around the salad.
