Vietnamese pork salad
A Vietnamese dinner. Ready in about 37 minutes. Difficulty: medium.
- 27 minPrep (about)
- 10 minCook (about)
- 37 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 13 oz pork tenderloin
Fresh & other
- ¾ tsp golden superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- Juice of 2 lime
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- Handful cilantro
- ¼ white cabbage Shopping tip: Green cabbage (UK: white cabbage).
- 1 cucumber
- 4 celery
- 2 green onions Shopping tip: Green onions (scallions).
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 2 lemongrass stalks
- Zest of 1 lime
- Handful cilantro
- Handful mint Shopping tip: Fresh mint leaves.
Sauces & oils
- 2 ¼ tsp sesame seed oil
- 2 ¼ tsp fish sauce
- 2 ¼ tsp soy sauce
- For brushing vegetable oil
How to make it
Steps in our own plain words.
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The day before: make the dressing.
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Put your sugar plus lime juice in a pan using 1 tbsp water.
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Bring to your boil to dissolve the sugar.
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Add the chilli and coriander.
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Stir well.
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Pulse in a blender until smooth.
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Tip into a bowl.
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Stir in sesame seeds, soy sauce, fish sauce and the sesame oil to make a dressing.
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Cover.
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Chill until needed.
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Two hours before serving: heat griddle pan.
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Turn the oven on to 400°F (350°F for a fan oven).
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Brush your pork with oil and griddle on every side for a few minutes until seared.
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Move to a baking tray.
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Put in the oven for around 10-12 minutes until cooked through.
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Cool, thinly slice against your grain of the meat.
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Tip into a bowl.
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Pour over half the dressing.
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To dish up: toss the rest of the salad ingredients in a bowl with the rest of the dressing.
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Pile on to a platter.
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Top with the pork slices.
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Spoon over any juices.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
More pork recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.