Vietnamese Pork Salad

Ep65 S1 Vietnamese Pork Salad.jpg

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