Vietnamese
Vietnamese - Salads and Rolls
Pork Salad and Rolls
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 400g pork shoulder, thinly sliced
- • 2 stalks lemongrass, minced
- • 2 cloves garlic, minced
- • 250g cabbage, finely shredded
- • 1 cucumber, sliced
- • 1/4 cup perilla leaves, shredded
- • 1 tbsp fish sauce
- • 2 tbsp lime juice
- • 1 tbsp sugar
Preparation Steps
1
Phase 1
Slice the pork thinly, mince the lemongrass and garlic, and shred the cabbage and cucumber.
2
Phase 2
Toss the pork with the lemongrass, garlic, and 1 tsp each of the fish sauce and sugar, and rest for 15 minutes.
3
Phase 3
Grill or pan-sear the pork until charred at the edges, then slice into bite-sized pieces.
4
Phase 4
Whisk the remaining fish sauce, lime juice, and sugar with 2 tbsp water until dissolved.
5
Phase 5
Combine the pork, cabbage, cucumber, and perilla, pour over the dressing, and toss well.
6
Phase 6
Serve the warm pork salad immediately.