Vietnamese pork salad

Vietnamese pork salad

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(1 ratings)

Ready in 1 hour - 1 hour 10 mins

Easy

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: per serving

  • kcal195
  • fat11g
  • saturates2g
  • carbs4g
  • sugars1g
  • fibre2g
  • protein21g
  • salt1.1g
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Ingredients

    For the dressing

    • 1 tsp golden caster sugar
    • juice of 2 limes
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 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
      Celery

      Celery

      sell-er-ee

      A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

    • 3 spring onions, finely sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 1 red chilli, seeded and finely chopped
    • 2 trimmed stems of lemongrass, finely sliced
    • zest of 1 lime
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • a handful each of coriander and mint leaves, chopped
      Mint

      Mint

      mi-nt

      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    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.

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    Comments (3)

    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
    3

    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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