Vietnamese pork salad

Method 1

Ingredients

For the dressing

1 tsp golden caster sugar

juice of 2 limes

1 fresh red chilli

deseeded and finely chopped

a handful of coriander stems

or roots, chopped

1 tbsp each sesame oil, Thai fish sauce and light soy sauce

50g sesame seeds

dry roasted until golden

For the salad

500g pork tenderloin

trimmed of fat

vegetable oil

for brushing

¼ white cabbage

shredded

1 cucumber

cut into matchsticks

5 celery

stalks, cut into matchsticks

3 spring onions

finely sliced

1 red chilli

seeded and finely chopped

2 trimmed stems of lemongrass

finely sliced

zest of 1 lime

a handful each of coriander and mint

leaves, chopped

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.

Method 2

Ingredients:

- 1 lb pork tenderloin

- 3 cloves garlic, minced

- 2 tbsp soy sauce

- 2 tbsp fish sauce

- 2 tbsp sesame oil

- 1 tsp sugar

- 1/2 tsp black pepper

- 1 head romaine lettuce, chopped

- 1/2 cucumber, julienned

- 1 carrot, julienned

- 1/4 cup mint leaves

- 1/4 cup cilantro leaves

- 1/4 cup chopped peanuts

- Lime wedges for serving

Instructions:

1. In a bowl, mix together minced garlic, soy sauce, fish sauce, sesame oil, sugar, and black pepper to create a marinade.

2. Slice the pork tenderloin into thin strips and marinate the pork in the sauce for at least 30 minutes.

3. Heat a skillet over medium-high heat and cook the marinated pork until browned and cooked through, about 5-7 minutes.

4. In a large bowl, combine chopped lettuce, julienned cucumber, julienned carrot, mint leaves, and cilantro leaves.

5. Top the salad with the cooked pork strips and chopped peanuts.

6. Serve the Vietnamese pork salad with lime wedges on the side for squeezing over the salad before eating.

Comments

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