Step 1 of 8
Vietnamese Pork Salad
Put the sugar and lime juice in a small pan with 1 tbsp of water and bring it to the boil, stirring until the sugar has dissolved.
Step 2
Add the chopped chili and cilantro, stir, then blend the lot smooth in a blender.
Step 3
Pour it into a bowl and stir in the sesame oil, fish sauce, soy sauce and sesame seeds. Cover and chill until you need it — it is better made the day before.
Step 4
Heat the oven to 400°F and get a grill pan smoking. Brush the pork tenderloin with oil and sear it on every side.
Step 5
Move the pork to a baking sheet and roast for 10–12 minutes, until the center reads 145°F; it may still be faintly pink. Let it rest and cool on a plate.
Step 6
Slice the cooled pork thinly across the grain and turn the slices through half the dressing.
Step 7
When you are ready to eat, toss the cabbage, cucumber, celery, scallions, chili, lemongrass, lime zest, cilantro and mint with the rest of the dressing.
Step 8
Pile the salad onto a platter, lay the pork slices over it and spoon any juices left in the bowl across the top.