6
Vietnamese
Vietnamese pork salad
Allergens: Celery, Fish, Gluten, Sesame, Soya
A bright Vietnamese pork salad: lime, chilli and herbs.
Ingredients
- Vegetable oil
- Sugar 1 tsp
- Soy sauce 1 tbsp
- Fresh coriander
- Fresh mint
- Lemongrass 2
- Cabbage 0.25
- Celery 5
- Cucumber 1
- Fresh chilli 1
- Lime
- Spring onions 3
- Pork tenderloin 500 g
- Fish sauce 1 tbsp
- Sesame oil 1 tbsp
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.