Cook the pork on medium heat, add pandan leaf for fragrance.
Slice the pork into bite-size pieces.
Clean the shrimp, remove their heads, and peel and devein them before cooking until just done. Do not overcook.
Slice the shrimp lengthwise into thin strips.
Roast the peanuts, and then coarsely crush with a pestle and mortar.
Making Fried Chili Jam
De-seed the dry chili, cut into small pieces, rinse and let it dry.
Deep fry sliced shallots and sliced garlic.
Deep fry the dry shrimps until crisp.
Turn off the heat, and heat-fry the dry chilies in the residual oil.
Fry the chilies until they get crisp and turn dark red. Be careful not to burn them.
Place some salt in the mortar.
Add the fried dried chilies.
Pound the chilies.
Add fried dry shrimp.
Pound the chilies and fried dry shrimp together.
Add the deep fried garlic and shallots.
Pound everything into a smooth paste.
Return the paste to the wok, and fry with residual oil left from frying each of the ingredients. Season with palm sugar.
Season with fish sauce.
Season with thick tamarind paste.
Continue frying until the color becomes shiny. Taste and adjust flavors to sour-sweet-salty.
Add roasted peanuts to the fried chili jam
Serve. Place a roll of the rice noodles on a piece of green leaf lettuce, add a slice of cucumber, shrimp and pork, dress with the chili jam, sprinkle roasted peanuts and decorate with coriander leaf and a thin julienne of fresh red chili pepper. Squeeze some lime juice on the dish just before eating.