Cool and Spicy Salad With Shrimp and Pork

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

Make Ahead The shrimp and pork can be cooked a day ahead and refrigerated. Notes Shrimp chips are available at Asian markets.