Pork Banh Mi Salad

Serves 4 people

25mins Prep

30mins Cook

Indulge in the vibrant flavours of this salad, inspired by the traditional Vietnamese sandwich. This dish is perfect for those seeking a light, but flavour-packed meal.

By Josie Wells, Author at Y.U.M

Main Meals,

Salads & Sides

Ingredients

Salad

500 g Pork tenderloin
Barker’s Lemongrass Marinade
1 Tbsp Olive oil
2 Baby cos lettuces
2 Radish
1/2 Telegraph cucumber
1 Red chilli
1 cup Fresh coriander
1 Lime
1/3 Mayonnaise

Pickled Carrots

1/2 cup Boiling water
2 Tbsp Caster sugar
3/4 tsp Salt
1/2 cup Rice wine vinegar
2 Carrot

Croutons

1 Crusty French baguette
2 Tbsp Olive oil

Method

Salad

Season pork fillets with salt and pepper and generously slather with Barker’s Lemongrass Marinade. Cover and refrigerate for at least 30 minutes.
Preheat oven to 180ºC bake. Make pickled carrots, then make croutons.
Heat oil in a large oven-safe frying pan on medium-high. Fry pork for 2 minutes each side, basting with extra marinade. Transfer pan to oven and roast for 16 minutes, or until cooked to your liking. Remove from oven, cover loosely with foil and rest for 5 minutes.
Meanwhile, roughly chop lettuce. Thinly slice radish, cucumber and chilli. Roughly chop coriander. Cut lime into quarters. Drain carrots.
Arrange lettuce, carrots, radish and cucumber on a large serving platter or individual plates. Drizzle with mayonnaise. Thinly slice pork and place on top. Sprinkle with chilli and coriander. Top with croutons and serve with lime wedges.

Pickled Carrots

Pour boiling water into a medium bowl or jar. Add sugar and salt and stir to dissolve. Mix in vinegar. Julienne carrots, then add to pickling liquid, making sure they are submerged. Leave for at least 20 minutes.

Croutons

Cut baguette into bite-sized pieces. Toss with olive oil and season with salt. Place in a single layer on a large baking tray. Bake for 10 minutes, or until golden and crisp. Remove from oven and leave to cool.