Name: Vietnamese pork salad
Total time: 1 h 10 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 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; 500g pork tenderloin 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 lemongrass finely sliced; zest of 1 lime; a handful each of coriander and mint leaves, chopped

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Vietnamese pork salad

Vietnamese pork salad

Tom Kime

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Serves 6

Easy

Total time: 1 hr and 10 mins

Ready in 1 hour - 1 hour 10 mins

A star rating of 4.3 out of 5.4 ratingsRate

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Tom Kime's Vietnamese salad can be made ahead, leaving you to relax on a balmy summer's evening

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Honey-roasted fruit with star anise

A star rating of 4.9 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

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 tenderloin

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 lemongrass

finely sliced
zest of 1 lime
a handful each of coriander and mint

leaves, chopped

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Nutrition: per serving

kcal195
fat11g
saturates2g
carbs4g
sugars1g
fibre2g
protein21g
salt1.1g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2002

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A star rating of 4.3 out of 5.4 ratings

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