Vietnamese pork salad — seared, thinly sliced pork tenderloin tossed through crisp cabbage, cucumber and herbs in a zingy lime, chilli and lemongrass dressing. Fresh, vibrant and aromatic.
- 1 tsp Golden Caster Sugar
- 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
Video
Preparation
- 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 and 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, then transfer to a baking tray and cook in the oven for about 10–12 minutes until cooked through. Cool, then thinly slice against the grain, 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 onto a platter, top with the pork slices, and spoon over any juices.
