Vietnamese pork salad
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15 Ingredients
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40 min total
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Serves Serves 4
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Medium
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Vietnamese
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Pork
Recipe byThe ZestyPlate Kitchen
Seared pork tenderloin sliced over crisp cabbage, cucumber and herbs in a sharp lime, chilli and lemongrass dressing.
Seared pork tenderloin sliced thin over a crunch of cabbage, cucumber and herbs, all brought together by a sharp lime, chilli and fish sauce dressing. The balance is what makes it: sweet against sour, salty against the green freshness of mint and coriander. It feels light but leaves you satisfied, and most of it can be prepped before guests arrive.
Jump to recipe
Prep 25 min
Cook 15 min
Total 40 min
Medium
Scale:
- 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
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 so the sugar dissolves. Stir in the chilli and coriander, then blitz in a blender until smooth. Pour into a bowl and stir through the sesame oil, fish sauce, soy sauce and sesame seeds. Cover and chill.
- Two hours before you want to eat, heat a griddle pan and set the oven to 200C/gas 6/fan 180C. Brush the pork with oil and griddle on all sides until well seared, then move it to a baking tray and roast for 10 to 12 minutes until cooked through. Let it cool, slice thinly against the grain into a bowl and pour over half the dressing.
- To finish, toss the salad ingredients with the rest of the dressing. Pile onto a platter, lay the pork over the top and spoon over any resting juices.
Tips from the ZestyPlate Kitchen
- Make the dressing the day before so the chilli and lime have time to mellow and settle.
- Give the pork a hard sear, then finish it in the oven; that way it stays pink and juicy rather than drying out.
- Slice against the grain and keep it thin for the most tender bite.
- Hold back on tossing the salad until the last moment, or the leaves go limp.
Frequently Asked Questions
The dressing keeps happily for a day, and you can cook and slice the pork ahead too. Just dress the salad leaves at the last minute so they keep their bite.
Go for tenderloin (sometimes labelled fillet). It is lean, cooks fast and slices into neat, tender pieces.
Easily. Chicken, prawns or firm tofu all take the dressing well, so use whatever you fancy.
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