Add the daikon, carrot, and celery ribbons to a bowl of ice water and refrigerate for 15 minutes.

Bring 4 cups (1 L) of salted water to a boil. Add the shrimp and cook for 2 minutes.

Using a slotted spoon, transfer the shrimp to a bowl of ice water. (Keep the pot of water boiling.)

Add the pork belly to the pot of boiling water and cook for 5 minutes, skimming regularly.

Meanwhile, peel the shrimp, then slice in half lengthwise. Transfer to a salad bowl and refrigerate.

Using a slotted spoon, transfer the pork belly to a bowl and refrigerate.

Strain the cooking water into a heatproof, airtight container and store, refrigerated, for another use.

Once the pork belly is cold, slice into strips and add to the salad bowl.

Drain the vegetable ribbons, cut the cucumbers into matchsticks, and add all the vegetables to the salad bowl.

Drizzle with half of the fish sauce dressing. Add the Thai basil, Vietnamese coriander, and bird’s eye chili. Toss to combine.

Refrigerate for 10 minutes.

When ready to serve, adjust seasoning by adding more dressing to taste. Garnish with crushed peanuts and fried shallots and serve immediately.

If you like, you can add thinly sliced green mango to this salad.