Rinse the pork and slice into pieces about 1/2 inch (1 cm) thick. Marinate with the seasoning packet and 2 teaspoons (10 ml) vegetable oil for at least 30 minutes. You can use gloves to massage the meat so it absorbs the flavors and becomes tender. For a tastier result, marinate as you would for grilled pork using recipes from Cookpad.

Soak the fresh herbs, tomatoes, daikon, carrots, cucumbers, and jicama in diluted salt water, then rinse well. Peel the jicama and carrots. Make a thin omelet with the eggs (I add a little fish sauce). Cut the cucumber, jicama, and carrots into long matchsticks. Slice one carrot thinner than the rest. I use the rice noodle sheet as a guide for length.

Lightly brush a nonstick pan with oil and heat over medium-low. Arrange all the pork slices in the pan. Brush with the leftover marinade before flipping. The pork cooks quickly, so flip all pieces to cook evenly. Slice the cooked pork into long strips.

Shred the daikon and one carrot. Sauté the tomato until fragrant, then add the shredded veggies and stir-fry briefly. Season lightly and cook just until the veggies are crisp-tender.

For the dipping sauce, you can find recipes on Cookpad or use my method: mix lime juice and sugar for a sweet-tart base, then gradually add fish sauce to taste. At first, I was unsure about the right ratio, but since fish sauce brands vary, it’s best to adjust to your liking (I usually taste and adjust until the color looks just right).

Cut carrot flowers for garnish (my friends say I’m just showing off!). Mince the garlic. I like to add a few slices of chili, too. Warm the dipping sauce, pour into a bowl, and add the carrot, garlic, chili, and black pepper.