Worldly Wednesday – Vietnamese Style Pork Salad
I am starting to have a great love of Vietnamese food. Its healthy, fresh, vibrant, full of flavour and makes me think of summer and outdoors. The only thing I don’t love about it is the chilli! Thankfully with this salad you can ensure no one gets their heads blown off and allow everyone to add as much or as little chilli as they would like!
VIETNAMESE STYLE PORK SALAD
1kg peice of pork fillet – sliced thinly
For the marinade:
1 x large garlic clove – crushed
1 x pinch chilli flakes
dash of olive oil
juice of 1 x lime
Cracked Black pepper
For the Salad:
1 x half head of cabbage – shredded
1 x large carrot – shredded or sliced thinly
1 x large cucumber – shredded or sliced thinly
2 spring onions – sliced thinly
2 x big handfuls fresh corriander
2 x big handfuls fresh mint
1 x long red chilli (seeds removed) sliced thinly
For the Dressing:
1 x clove garlic
1 pinch salt
juice of 1 x lime
a lug of olive oil
a good few dashes of fish sauce
1 small teaspoon sugar (palm sugar, white sugar – whatever you have)
The How To:
I personally prefer to use my food processor as it makes very short work of all the vegetable shredding. Obviously, you can use a knife but it will take you much longer.
Shred all of your vegies and put them all in a bowl. Set Aside;
Slice your pork very thinly into little strips and put it in a bowl with your marinade. Mix it in well with your hands so all the meat is coated;
Heat a wok or a large frypan till its screaming hot. Add your pork and marinade and quickly stir fry till done. It won’t take long. You may want to do this in batches.
Make your dressing by smashing up a garlic clove with the salt until its a fine paste. Add your lime juice, oil, fish sauce and sugar and give a good mix until the sugar has dissolved. Taste! You need a balance of flavour here so you may need to add more fish sauce, more lime or more sugar. Once you are happy – that’s it!
Now assemble!! Load some salad into a bowl, top with strips of pork and drizzle over a good amount of dressing.
On the table you could even have a few accompaniments such as extra sliced chilli, chopped peanuts or cashews for crunch or even rice papers and a water bowl. So many different options that make one meal an absolute al fresco favourite!!