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Best Vietnamese pork salad in London

Vietnamese pork salad

What the real thing tastes like

Real ingredients (via TheMealDB): 1 tsp Golden Caster Sugar, Juice of 2 Lime, 1 chopped Red Chilli, Handful Coriander, 1 tablespoon Sesame Seed Oil, 1 tablespoon Fish Sauce, 1 tablespoon Soy Sauce, 500g Pork Tenderloin, For brushing Vegetable Oil, 1/4 White Cabbage, 1 chopped Cucumber, 5 chopped Celery…

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step 1 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. step 2 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. step 3 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.

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