Vietnamese pork salad
Vietnamese pork salad from Vietnam. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Vietnamese pork salad is listed as pork from Vietnam. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Sugar4.9 ml
- Lime, juice1
- Fresh chilli1
- Corianderto taste
- Sesame Seed Oil15 ml
- Fish sauce15 ml
- Soy sauce15 ml
- Pork500 g
- Neutral oilto taste
- White Cabbage¼
- Cucumber1
- Celery5
- Spring onion3
- Fresh chilli1
- Lemon2
- Lime, juice1
- Corianderto taste
- Mixed herbsto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
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.
12 minStep 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.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
lime → lemon
Works in most savoury cooking. Desserts may notice.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
fish-sauce (soy sauce + lime) → soy sauce + lime
Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
pork → mushroom
Chopped mushrooms plus a splash of soy. Different dish, same comfort.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
lemon → lime
Same acidity, different perfume. Taste before you repeat the squeeze.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Vietnamese pork salad take?
22 min all in — 10 min prep, 12 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Sesame, Fish, Soy, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Blender, Mixing bowl.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Fish sauce — 1 tbsp; Soy sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.
How much sugar?
1 tsp of Sugar.
How much fish sauce?
1 tbsp of Fish sauce.
How much soy sauce?
1 tbsp of Soy sauce.
What can I use instead?
lime → lemon. Works in most savoury cooking. Desserts may notice. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat. fish-sauce (soy sauce + lime) → soy sauce + lime. Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable. pork → mushroom. Chopped mushrooms plus a splash of soy. Different dish, same comfort. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.