Vietnamese pork salad Recipe

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.

About two hours before serving, heat a griddle pan and preheat your oven to 200°C/gas 6/fan 180°C. Brush the pork tenderloin with vegetable oil and sear it on all sides in the hot griddle pan for a few minutes, until it's nicely browned.

Move the seared pork to a baking tray and finish it in the oven for about 10–12 minutes, until it's cooked through. Let it cool slightly, then thinly slice the meat against the grain. Toss the sliced pork with half the dressing in a bowl.