Skip to content
Aly

Vietnamese pork salad

Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.

Vietnamese pork salad, a Vietnamese main
Cuisine
Vietnamese
Course
Main
Ready in
25 min
Effort
Some steps

Ingredients

×1
  • 1 tsp Golden Caster Sugar
  • Juice of 2 Lime
  • 1 chopped Red Chilli
  • Handful Coriander
  • 1 tablespoon Sesame Seed Oil
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Soy Sauce
  • 500g Pork Tenderloin
  • For brushing Vegetable Oil
  • 1/4 White Cabbage
  • 1 chopped Cucumber
  • 5 chopped Celery
  • 3 sliced thinly Spring Onions
  • 1 chopped Red Chilli
  • 2 chopped Lemongrass Stalks
  • Zest of 1 Lime
  • Handful Coriander
  • Handful Mint

Method

  1. The day before: make the dressing. Put the sugar and lime juice in a pan with 1 tbsp water and bring to the boil to dissolve the sugar. Add the chilli and coriander and stir well, then pulse in a blender until smooth. Tip into a bowl, then stir in the sesame oil, fish sauce, soy sauce and sesame seeds to make a dressing. Cover and chill until needed.
  2. Two hours before serving: heat a griddle pan. Preheat the oven to 200C/gas 6/fan 180C. Brush the pork with oil and griddle on all sides for a few minutes until seared. Transfer to a baking tray and put in the oven for about 10-12 minutes until cooked through. Cool, thinly slice against the grain of the meat. Tip into a bowl and pour over half the dressing.
  3. To serve: toss the remaining salad ingredients in a bowl with the remaining dressing. Pile on to a platter, top with the pork slices and spoon over any juices.

Tags

  • pork
  • spicy

You two might also like

Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.