Vietnamese Pork Salad
A fresh and flavorful salad combining tender grilled pork with intense Vietnamese flavors. A zesty lime dressing with cilantro and chili, served with crunchy vegetables and aromatic herbs.
🛒 Ingredients
4 servings
- 1 tsp light brown sugar
- Juice of 2 limes
- 1 red chili, minced
- 1 handful of cilantro
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 17.5 oz pork tenderloin
- Vegetable oil for brushing
- 1/4 head of green cabbage
- 1 cucumber, chopped
- 5 celery stalks, chopped
- 3 green onions, thinly sliced
- 2 stalks lemongrass, minced
- Zest of 1 lime
- 1 handful of fresh mint
Watch the original video
Watch on TikTokDirections
- 1
The day before: prepare the vinaigrette. Combine the sugar and lime juice in a small saucepan with 1 tbsp of water and bring to a boil to dissolve the sugar. Add the chili and cilantro, mix well, then blend until smooth. Pour into a bowl and whisk in the sesame oil, fish sauce, and soy sauce. Cover and refrigerate.
- 2
Two hours before serving: preheat the oven to 390°F. Brush the pork with oil and sear for a few minutes on all sides in a very hot grill pan. Transfer to a baking sheet and bake for 10-12 minutes until fully cooked. Let cool, then slice thinly against the grain. Pour half of the vinaigrette over the meat.
- 3
To serve: toss the salad ingredients in a bowl with the remaining vinaigrette. Arrange on a platter, top with the pork slices, and drizzle with any remaining pan juices.
💡 Chef's Tip
Prepare the vinaigrette the day before for better flavor. You can replace the pork with chicken, shrimp, or tofu. Serve chilled, optionally over ice cubes.
