Vietnamese pork salad

Contains pork – recipe is for non-Muslims only
Tom Kime’s Vietnamese salad can be made ahead, leaving you to relax on a balmy summer’s evening

  • Ready in 1 hour - 1 hour 10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 195
  • fat 11g
  • saturates 2g
  • carbs 4g
  • sugars 1g
  • fibre 2g
  • protein 21g
  • salt 1.1g


  • 1 tsp golden caster sugar
  • juice of 2 limes
  • 1 fresh red chilli, deseeded and finely chopped
  • a handful of coriander stems or roots, chopped
  • 1 tbsp each sesame oil, Thai fish sauce and light soy sauce
  • 50g sesame seeds, dry roasted until golden
  • 500g pork tenderloin, trimmed of fat
  • vegetable oil, for brushing
  • ¼ white cabbage, shredded
  • 1 cucumber, cut into matchsticks
  • 5 celery stalks, cut into matchsticks
  • 3 spring onions, finely sliced
  • 1 red chilli, seeded and finely chopped
  • 2 trimmed stems of lemongrass, finely sliced
  • zest of 1 lime
  • a handful each of coriander and mint leaves, chopped


  1. 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.

  2. 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.

  3. 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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