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



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

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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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  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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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.