Vietnamese pork salad

Vietnamese pork salad

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(1 ratings)

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Cooking time

Ready in 1 hour - 1 hour 10 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
195
protein
21g
carbs
4g
fat
11g
saturates
2g
fibre
2g
sugar
1g
salt
1.1g

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 lemongrass, finely sliced
  • zest of 1 lime
  • a handful each of coriander and mint leaves, chopped

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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.

Recipe from Good Food magazine, August 2002

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Comments

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mrsjroberts's picture

This is one of my staples although I make double the dressing and I use Chinese Leaf in place of the cabbage which is much nicer. The dressing clings to it better too.
I also find it doesn't take half as long to marinade as stated. It can easily be made 2 hours before you want to it eat.

lizleicester's picture

Nice but not something I'll do again.

tamsal's picture
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The dressing is nice. Added some udon noodles to make it a bit more filling and not sure about the lemongrass it was very hard to chew! Not sure I'd make it again but it was fairly enjoyable so worth a go!

Loved the dressing and will definitely be making that again.

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