Vietnamese pork salad
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 4 (estimated)
Nutrition facts
- Protein45 %30 g
- Carbs28 %19 g
- Fat27 %8 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 263 kcal | 56 kcal |
| Protein | 30 g | 6.3 g |
| Carbs | 19 g | 4 g |
| Fat | 8 g | 1.7 g |
One serving is about 473 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty33/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Pork - Vietnamese
Ingredients
- 1 tablespoon Soy sauce
- 5 Celery (chopped)
- Vegetable Oil (For brushing)
- 1 Red Chilli (chopped)
- handfuls Coriander
- Lime (Zest of 1)
- 0.25 Cabbage
- 1 tablespoon Fish Sauce
- handfuls Mint
- 3 Spring Onions (sliced thinly)
- 1 Cucumber (chopped)
- 1 tablespoon Sesame Seed Oil
- 1 teaspoon Golden Caster Sugar
- 2 Lemongrass (chopped)
- 500 g Pork Tenderloin
Instructions
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.
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