VietnameseMain course
Vietnamese pork salad
This Vietnamese pork salad features thinly sliced pork tenderloin over a crisp bed of fresh vegetables, all brought together with a bright, tangy dressing. The dressing, a blend of lime, chilli, fish sauce, and sesame oil, is best made a day ahead to let the flavors meld. You'll sear the pork until golden, then finish it in the oven, slicing it thin to absorb the dressing. Serve it piled high with plenty of fresh herbs for a light meal.
34 minServes 4
Method
3 steps · 34 min total
- 01
Prepare the Dressing
Start this dressing a day ahead to let the flavors deepen. Combine the 1 tsp golden caster sugar, lime juice, and 1 tbsp water in a small pan, bringing it to a boil just until the sugar dissolves. Stir in the chilli and coriander, then blend until smooth.
Pour the mixture into a bowl and stir in the 1 tbsp sesame seed oil, 1 tbsp fish sauce, and 1 tbsp soy sauce. Cover and chill the dressing until you're ready to use it.
- 02
Grill and Roast Pork
