Vietnamese Salad Recipe

Name: Vietnamese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) pork tenderloin, trimmed; 1 teaspoon canola oil; Cooking spray; 3 tablespoons fresh lime juice; 1 1/2 tablespoons fish sauce; 1 1/2 tablespoons lower-sodium soy sauce; 1 1/2 teaspoons sugar; 1 1/2 teaspoons grated peeled fresh ginger; 1/8 teaspoon ground red pepper; 1 serrano chile, thinly sliced; 3/4 cup small fresh mint leaves; 1/2 cup thinly sliced red onion; 3 thinly diagonally sliced green onions; 1 halved, seeded, and thinly sliced cucumber; 8 cups sliced romaine lettuce; 1/2 cup cilantro leaves

Servings: persons

1 (1-pound) pork tenderloin, trimmed
1 teaspoon canola oil
Cooking spray
3 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons lower-sodium soy sauce
1 1/2 teaspoons sugar
1 1/2 teaspoons grated peeled fresh ginger
1/8 teaspoon ground red pepper
1 serrano chile, thinly sliced
3/4 cup small fresh mint leaves
1/2 cup thinly sliced red onion
3 thinly diagonally sliced green onions
1 halved, seeded, and thinly sliced cucumber
8 cups sliced romaine lettuce
1/2 cup cilantro leaves

1
Preheat grill to medium-high heat.
2
Brush pork with oil. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer inserted into thickest portion of pork registers 145u00b0. Remove from grill; let pork stand 5 minutes. Slice pork crosswise in half; slice each half, lengthwise, into thin strips. Cool. Combine juice and next 6 ingredients (through serrano) in a large bowl. Add pork to juice mixture; toss to coat. Add mint and next 3 ingredients (through cucumber) to bowl; toss. Arrange 2 cups lettuce on each of 4 plates; top each serving with about 2/3 cup pork mixture. Sprinkle with cilantro.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (1-pound) pork tenderloin, trimmed, 1 teaspoon canola oil, Cooking spray, 3 tablespoons fresh lime juice, and more.

Yes, Vietnamese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vietnamese Salad

How did you like this recipe?

Frequently Asked Questions