VIETNAMESE PORK SALAD

Vietnamese pork salad image

Tom Kime's Vietnamese salad can be made ahead, leaving you to relax on a balmy summer's evening

Provided by Tom Kime

Time 1h10m

Number Of Ingredients 16

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 195 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium