Vietnamese Pork Salad
Zesty, crunchy, herb-loaded Vietnamese salad topped with tender charred pork and a vibrant lime dressing.
Ingredients
1 tsp golden caster sugar1kg
3 limes (2 juiced, 1 zested)3 pack
2 red chillies, finely chopped60g
2 handfuls fresh coriander30g
1 tbsp sesame oil250ml
1 tbsp fish sauce150ml
1 tbsp soy sauce150ml
500g pork tenderloin500g
1 tbsp vegetable oil for brushing1L
1/4 white cabbage, shredded1 unit
1 cucumber, chopped1 unit
5 celery sticks, sliced1 bunch
3 spring onions, thinly sliced1 bunch
2 lemongrass stalks, finely chopped2 pack
Handful fresh mint30g
Method
- 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.
- 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.
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £10.38 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£18.57 est. · serves 4