Vietnamese pork salad
personRecipeLibrary
Vietnamese Pork recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicVietnamese speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53237.
Provider record: TheMealDB meal 53237 · updated 2025-11-21 22:22:42
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 1 tsp Golden Caster Sugar
- Juice of 2 Lime
- 1 chopped Red Chilli
- Handful Coriander
- 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
YouTubeDirections
- 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.