Vietnamese pork salad

Vietnamese pork salad

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(4 ratings)

Ready in 1 hour - 1 hour 10 mins


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


    For the dressing

    • 1 tsp golden caster sugar
    • juice of 2 limes



      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



      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



      The same shape, but smaller than…

    • a handful each of coriander and mint leaves, chopped



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


    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, questions and tips

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    skerries's picture
    8th Jun, 2018
    Hang on have I missed something re checked the recipe about nothing about marinading yet mrsjroberts talks about marinading Have I missed something???
    skerries's picture
    8th Jun, 2018
    This was ok but at the end of the day the pork was just griddled pork And there was a lot of salad for the amount of pork
    mrsjroberts's picture
    11th Nov, 2013
    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.
    15th Sep, 2013
    Nice but not something I'll do again.
    26th Jun, 2012
    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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