Bún mắm nêm (Da Nang fermented anchovy sauce vermicelli)

Bring 2 L water and the salt to a boil. Add the pork, return to a gentle simmer, partly cover and poach until a thermometer in the thickest centre reads at least 63°C. Begin checking after about 25 minutes; shape affects timing. Move the pork to a clean plate and rest at least 3 minutes before slicing. Keep raw-pork utensils away from ready-to-eat food.

Cook the vermicelli according to its package directions until tender but springy. Drain thoroughly; rinse briefly only if the package recommends it. Keep covered while assembling.

Heat the oil over low heat in a saucepan. Add garlic and chili and stir for about 30 seconds until fragrant. Add mắm nêm, 120 ml water, pineapple and sugar. Bring to a gentle simmer for 2 minutes, stirring. Remove from the heat and stir in lime juice. Taste carefully because brands vary in saltiness. Keep warm.

Bring a small pot of fresh water to a boil. Blanch the bean sprouts for 1 minute, drain and cool promptly. If the jackfruit is not already hot, warm it covered with a spoonful of water until steaming. Wash and dry the lettuce, herbs, cucumber and papaya; keep them separate from raw pork.

Divide noodles among four bowls. Add lettuce, cucumber, sprouts, papaya and jackfruit. Thinly slice the rested pork and divide it between bowls. Spoon a modest amount of warm sauce over each, then add peanuts and herbs. Serve extra sauce at the table and mix just before eating.

Serve promptly. Refrigerate leftover pork, noodles, vegetables and sauce separately in shallow covered containers within 2 hours at or below 4°C. Use within 3–4 days. Reheat pork, noodles, jackfruit and sauce until steaming hot and 74°C throughout; add fresh herbs and cucumber afterward.