Vietnamese Salad with Garlic and Spicy Meat
A light and fragrant salad with crispy cabbage and tender pork, generously seasoned with a spicy tangy dressing made with lime and fish sauce. Perfect for a summer lunch or dinner.
Ingredients
- 1 tsp Light cane sugar
- 2 pcs Lime
- 1 pcs Red chili pepper
- 1 bunch Cilantro
- 1 tbsp Sesame oil
- 1 tbsp Fish sauce
- 1 tbsp Soy sauce
- 500 g Pork tenderloin
- 2 tbsp Vegetable oil
- 250 g Green cabbage
- 1 pcs Cucumber
- 5 pcs Celery
- 3 pcs Green onions
- 1 pcs Red chili pepper
- 2 pcs Lemongrass
- 1 bunch Mint
Instructions
- Prepare the dressing one day before serving. Place sugar in a small saucepan with the juice of one lime and 1 tablespoon of water, bring to a boil and stir until the sugar dissolves. Add red chili pepper and cilantro, mix well. Transfer the mixture to a blender and blend until smooth. Pour into a bowl, add sesame oil, fish sauce, and soy sauce. Cover with plastic wrap and refrigerate until ready to use.
- Two hours before serving, heat a grill pan. Preheat the oven to 200°C. Brush the pork tenderloin with oil and sear on all sides on the grill for a few minutes until golden brown. Transfer to a baking sheet and place in the oven.
- Cook the meat in the oven for about 10–12 minutes until done. Let cool, then slice thinly across the grain. Transfer to a bowl and pour half of the dressing over it.
- When ready to serve, cut the cabbage into thin strips, slice the cucumber, celery, green onions, and red chili pepper, add mint and lemongrass. Place all vegetables in a large bowl, pour the remaining dressing over, and mix well.
- Arrange the salad on a large platter, place the meat slices on top, and drizzle with the juices from the bowl. Serve immediately.