This dish doesn't exist in Vietnam, so far as I can tell, but it definitely has the flavors we all look for in that fantastic cuisine. Sweet, sour, salty, meaty, and spicy... and to this I add smoky. Any sort of flaked fish, smoked or not, will work here.
Make the dressing by mixing all the dressing ingredients together in a small bowl. If you'd like, you can puree it all in a blender. The dressing will keep for a week or so in the fridge.
Mix the salad ingredients in a large bowl and add dressing to taste. Serve slightly chilled or at room temperature.