Vietnamese pork salad

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Vietnamese pork salad has a clear character of its own. Vietnamese pork salad is a fresh vietnamese salad with pork tenderloin, fish sauce and white cabbage. It feels light, colourful and easy to serve as a starter, side or relaxed lunch, with bright citrus freshness and a gentle spicy kick. Alongside the method, the page gives background that makes the recipe easier to understand and serve.

Why does this salad work as a meal?

Vietnamese pork salad is about more than fresh vegetables alone. Vietnamese pork salad is a fresh vietnamese salad with pork tenderloin, fish sauce and white cabbage. It feels light, colourful and. By combining substance, dressing and texture, the salad stays light while still feeling like a proper meal.

Preparation time: 20 min

Ingredients

• Golden Caster Sugar – 1 tsp
• Lime – Juice of 2
• Red Chilli – 1 chopped
• Coriander – Handful
• Sesame Seed Oil – 1 tablespoon
• Fish Sauce – 1 tablespoon
• Soy Sauce – 1 tablespoon
• Pork Tenderloin – 500g
• Vegetable Oil – For brushing
• White Cabbage – 1/4
• Cucumber – 1 chopped
• Celery – 5 chopped
• Spring Onions – 3 sliced thinly
• Red Chilli – 1 chopped
• Lemongrass Stalks – 2 chopped
• Lime – Zest of 1
• Coriander – Handful
• Mint – Handful

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.