Vietnamese Pork Salad
/
Vietnamese Pork Salad
Ingredient
250g pork fillet
Marinade
1tbs maple syrup
1/2 tbs fish sauce
Juice and zest of 1 lime
Nuoc Cham Dressing
2tbs fish sauce
2tbs rice wine vinegar
1tbs caster sugar
2tbs lime juice
1 Birdseye chilli
1/2 stick lemongrass, finely sliced
Salad Mix
1/2 bunch Thai basil, leaves picked
1/2 bunch coriander washed and roughly chopped
1/2 bunch Vietnamese mint, leaves picked
2 eschalots, finely sliced
1 Lebanese cucumber, sliced into ribbons
1 cup bean sprouts
1/2 punnet cherry tomatoes
1/4 cup toasted cashews , crushed
Method
Preheat your oven to 220 degrees.
Place all of the ingredients for the marinade into a bowl and mix together. Pour the marinade over the pork and leave to marinate for 5 minutes.
Place the pork fillet on a baking tray lined with baking paper and transfer to the preheated oven for 6 minutes, or until the pork is just cooked through. Leave to rest while you get the rest of the salad together.
For the Nuoc Cham, place all of the ingredients into a bowl and mix them together.
From there it’s about slicing the pork fillet and assembling the salad. Place all of the ingredients for the salad, including the pork into a large mixing bowl and dress with the Nuoc Cham. Transfer onto your serving bowl and top with the toasted cashews.
Recipe by Andy Allen
