Vietnamese Pork and Mango Salad

, from Issue #15. September, 2015
Photography by Vanessa Wu.
    Vietnamese Pork and Mango Salad

    Serves: 6

    INGREDIENTS

    1 kilogram piece pork loin, skin removed and excess fat trimmed
    sea salt and freshly ground pepper

    Dressing
    1 stalk lemongrass
    2 kaffir lime leaves, finely sliced
    3 coriander roots, roughly chopped
    2 cloves garlic, roughly chopped
    1 long red chilli, seeds removed, chopped
    ½ teaspoon salt
    3 tablespoons fish sauce
    2 tablespoons lime juice
    1 tablespoon water
    1 teaspoon sesame oil
    flesh of ½ a mango, puréed

    Salad
    200 grams rice vermicelli noodles
    300 grams green beans, sliced and blanched
    200 grams bean sprouts
    1½ mangoes, diced
    3 spring onions, finely sliced on the diagonal
    2 kaffir lime leaves, very finely chopped
    small bunch coriander, chopped
    1 long red chilli, seeds removed, finely sliced
    ½ cup roasted peanuts, roughly chopped

    METHOD

    Preheat the oven to 180°C.

    Season the pork and place in a baking dish with ½ cup water. Roast for about 40 minutes or until the juices run clear when tested with a skewer. Cool.

    Dressing: Remove the tough outer leaves from the lemongrass and finely chop the tender heart. Put the lemongrass, kaffir lime leaves, coriander roots, garlic, chilli and salt in a mortar and pestle and pound to a paste. Tip into a large bowl and stir in the remaining dressing ingredients. Adjust with more fish sauce, lime juice or chilli to taste.

    Salad: Soak the noodles in boiling water until soft. Drain well and toss with 1 tablespoon each of sesame oil and fish sauce.

    To serve: Scatter the noodles over the base of a serving platter. Slice the pork into thin strips and stir through the dressing. Add all the salad ingredients and toss well. Pile on top of the noodles and garnish with extra coriander. 

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