Vietnameseby TheMealDBVietnamese pork saladServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 tsp Golden Caster SugarJuice of 2 Lime1 chopped Red ChilliHandful Coriander1 tablespoon Sesame Seed Oil1 tablespoon Fish Sauce1 tablespoon Soy Sauce500g Pork TenderloinFor brushing Vegetable Oil1/4 White Cabbage1 chopped Cucumber5 chopped Celery3 sliced thinly Spring Onions2 chopped Lemongrass StalksZest of 1 LimeHandful MintStepsStep-by-step0 of 3 done1The 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.2Two 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.3To 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.Source: TheMealDB
