Soak the glass noodles in room temperature water for 7-10 minutes until soft and pliable.

In a mortar and pestle, chop the leafy half of cilantro and set it aside. Chop the stems and pound them with garlic and chilies into a paste. Mix in palm sugar, 2 tablespoons of fish sauce, and lime juice until well combined to make the dressing.

Rehydrate the dried shrimp by covering with room temperature water and microwaving for 45-60 seconds. Cool, drain, and set aside.

In a large mixing bowl, combine tomato wedges, julienned onion, sliced celery, and chopped dried shrimp.

Bring a medium pot of water to a boil. Drain the soaked glass noodles, cut them into manageable sections, and boil for about 2 minutes until just tender, then drain.

In the same boiling water, add fresh shrimp and cook for 30-45 seconds until pink and opaque. Drain and add to the mixing bowl.

Add ground pork with 1 teaspoon of fish sauce to the boiling water. Cook thoroughly, then add it to the mixing bowl with a tablespoon of cooking liquid.

Add the soaked glass noodles to the bowl. Pour the dressing over the mixture and toss gently to combine.

Roughly chop the leafy cilantro and add to the salad, sprinkling with chopped peanuts. Serve immediately.