At the food hall in David Jones in the city, they have this amazing vietnamese pork salad that I normally end up having once a week. Actually, all their salads are amazing, but this one is my favourite. The prices aren’t too bad either, at $8.50 for a small salad they stuff the container full, to the point where I think they might not be able to close the lid. But this week, I thought I might try and recreate the pork salad at home, and here is what I came up with. The dressing is similar to the sauce that I tried at Apple Daily a couple of days ago, a sweet and salty sauce called Nuoc Cham. I was a bit lazy with the sauce and used already minced garlic and chilli flakes, because I had forgotten about the dressing when I went to the shops, and I just could not be bothered going back. Forgive me!
- 500g pork mince
- 1/2 red cabbage
- 1/2 green cabbage
- 1 red chilli (or two if you’re feeling brave)
- Spring onion, to taste
- 1 large bunch of coriander
- A handful of peanuts
Nuoc Cham Dressing
- 2 teaspoons of minced garlic
- 1-2 teaspoons of chilli flakes (to taste)
- 100ml fish sauce
- 100g of sugar
- 1/4 cup of water
- Juice of 2 limes
- Make the dressing by making a paste out of the chilli and garlic in a mortar and pestle. This wont work as well if you have used minced garlic and chilli flakes like I did. I persevered anyway, because it made me feel more legitimate.
- Put this in a bowl with all the other dressing ingredients, stir until sugar dissolves.
- Heat some oil in a pan and cook the pork until just cooked. Add about 3/4 of your dressing, turn down the heat, and allow the sauce to reduce
- Chop up the cabbage, chilli, spring onion, coriander, and peanuts, and put it all in a bowl. I chopped up the chilli and shook it up in a container because there was a lot of seeds stuck to the chilli, and I didn’t want a huge mouthful of them.
- Once the sauce has reduced, pop the pork into the salad and pour the rest of the dressing on top.