Vietnamese pork salad

Name: Vietnamese pork salad
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 tsp Golden Caster Sugar; Juice of 2 Lime; 1 chopped Red Chilli; Handful Coriander; 1 tablespoon Sesame Seed Oil; 1 tablespoon Fish Sauce; 1 tablespoon Soy Sauce; 500g Pork Tenderloin; For brushing Vegetable Oil; 1/4 White Cabbage; 1 chopped Cucumber; 5 chopped Celery; 3 sliced thinly Spring Onions; 1 chopped Red Chilli; 2 chopped Lemongrass Stalks; Zest of 1 Lime; Handful Coriander; Handful Mint

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Golden Caster Sugar1 tsp
Limejuice2
Red Chilli1
Coriander
Sesame Seed Oil1 tbsp
Fish Sauce1 tbsp
Soy Sauce1 tbsp
Pork Tenderloin500 g
Vegetable Oil
White Cabbage¼
Cucumber1
Celery5
Spring Onions3
Red Chilli1
Lemongrass Stalks2
Limezest1
Coriander
Mint

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

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.