Bring a pot of water to a boil. Add enoki mushrooms and blanch for 1–2 minutes until just tender. Drain and let cool.

In the same pot, boil ground pork while breaking it up with a spoon. Cook until no longer pink, then drain any excess liquid.

Transfer the mushrooms and pork to a mixing bowl. Let cool slightly if still warm.

Add lime juice, fish sauce, sugar, minced garlic, and chopped chilies. Toss until evenly coated.

Stir in chopped tomatoes and fresh coriander. Serve immediately, either at room temperature or slightly chilled.