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Vietnamese pork salad

Vietnamese pork salad

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A star rating of 4.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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: per serving
HighlightNutrientUnit
kcal195
fat11g
saturates2g
carbs4g
sugars1g
fibre2g
protein21g
low insalt1.1g
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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 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

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.

Goes well with

Recipe from Good Food magazine, August 2002

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Overall rating

A star rating of 4.3 out of 5.4 ratings
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