Vietnamese pork salad
Tom Kime's Vietnamese salad can be made ahead, leaving you to relax on a balmy summer's evening
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Difficulty and servings
Serves 6
Preperation and cooking times
Ready in 1 hour - 1 hour 10 minsLow-fat
- 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.
- 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.
- 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.
PER SERVING
195 kcalories, protein 21g, carbohydrate 4g, fat 11 g, saturated fat 2g, fibre 2g, salt 1.1 g
Recipe from Good Food magazine, August 2002.
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http://www.bbcgoodfood.com/recipes/3299/
Difficulty and servings
Serves 6
Preperation and cooking times
Ready in 1 hour - 1 hour 10 minsLow-fat
This salad can be prepared ahead
Ingredients
FOR THE DRESSING
- 1 tsp golden caster sugar
- juice of 2 limes
- 1 fresh red chilli , deseeded and finely chopped
- a handful of coriander stems or roots, chopped
- 1 tbsp each sesame oil, Thai fish sauce and light soy sauce
- 50g sesame seeds , dry roasted until golden
FOR THE SALAD
- 500g pork tenderloins , trimmed of fat
- vegetable oil , for brushing
- ¼ white cabbage , shredded
- 1 cucumber , cut into matchsticks
- 5 celery stalks, cut into matchsticks
- 3 spring onions , finely sliced
- 1 red chilli , seeded and finely chopped
- 2 trimmed stems of lemon grass , finely sliced
- zest of 1 lime
- a handful each of coriander and mint leaves, chopped
PER SERVING
195 kcalories, protein 21g, carbohydrate 4g, fat 11 g, saturated fat 2g, fibre 2g, salt 1.1 g

