Dinner

Vietnamese Pork Salad

Name: Vietnamese Pork Salad
Prep time: 25 min
Cook time: 1435 min
Total time: 1460 min
Cuisine: Vietnamese
Ingredients: 1 tsp golden caster sugar; lime, juiced, juice of 2; 1 red chilli, chopped; coriander, handful; 1 tablespoon sesame seed oil; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 500g pork tenderloin; vegetable oil, for brushing; 1/4 white cabbage; 1 cucumber, chopped; 5 celery, chopped; 3 spring onion, thinly sliced; 1 red chilli, chopped; 2 lemongrass, chopped; lime, zested, zest of 1; coriander, handful; mint, handful; 1 tbsp water; sesame seeds, as needed

A vibrant Vietnamese-style salad of griddled pork tenderloin, crisp vegetables, fresh herbs, and a tangy lime, chilli, and fish sauce dressing.

24 hr 20 min
370 kcal
Dairy-free
Vietnamese
Salad

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
The day before serving, put the sugar, lime juice, and water in a pan and bring to the boil to dissolve the sugar.
Step 2:
Add the chilli and coriander and stir well.
Step 3:
Pulse the mixture in a blender until smooth.
Step 4:
Tip into a bowl and stir in the sesame seed oil, fish sauce, soy sauce, and sesame seeds to make a dressing.
Step 5:
Cover and chill the dressing until needed.
Step 6:
Two hours before serving, heat a griddle pan.
Step 7:
Preheat the oven to 200C/gas 6/fan 180C.
Step 8:
Brush the pork with vegetable oil and griddle on all sides for a few minutes until seared.
Step 9:
Transfer the pork to a baking tray and roast for about 10–12 minutes, until cooked through.
10–12 min
Step 10:
Cool the pork and thinly slice it against the grain.
Step 11:
Put the sliced pork in a bowl and pour over half of the dressing.
Step 12:
To serve, toss the remaining salad ingredients in a bowl with the remaining dressing.
Step 13:
Pile the salad onto a platter, top with the pork slices, and spoon over any juices.