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Vietnamese Pork Salad

Serves 3

So fresh, crunchy, and inviting, I dare you not to love this simple and zesty salad. 



Wok or large frypan

Medium bowl to marinade pork.

Small bowl for dressing

Chopping board and a sharp knife

Boiling water to prepare noodles.


For the Pork, with a very sharp knife, slice the pork crossways into very thin slices, about 2 – 3 ml thick. 

In a medium bowl, whisk together 1 Tbsp honey, 1 Tbsp of coconut aminos, 1 Tbsp sesame oil, and one large clove of crushed garlic, pepper and salt. Place pork in the same bowl and coat to marinade this in the refrigerator for about an hour. 

For the dressing, in a small bowl, whisk together the remaining honey, coconut aminos and garlic with water, rice vinegar and tamari, and another big pinch of salt and pepper to taste. Set aside.

Prepare the noodles as per instructions on the packet if you are including these. Let them cool.

Plate up a bowl with lettuce, carrots, cucumbers and noodles once cooled. 

Add 1 Tbsp of remaining sesame oil over high heat in a wok or frypan. Cook half the pork for 1 to 2 mins, turn and cook for 30 seconds, remove from pan, and place on a plate to rest. Repeat the cooking method for the second half of the pork. 

Finish plating up the pork with the salad and noodles, and top with a generous garnish of coriander, mint, crushed nuts and chili if desired. Finish by pouring a third of the dressing across the salad. Enjoy. 


It’s ok if you don’t have enough time to allow pork to marinate for an hour. The marinade and dressing can be made in advance. 
Cooking the pork in two batches ensures the pan remains hot and the pork doesn’t stew. 
Pork will keep cooking once rested, be sure not to overcook. 
To reduce carbohydrate intake, bulk up the fresh salad in lieu of the noodles. 
Fresh prawns make an excellent variation to this recipe for seafood lovers.
Best cooked and served fresh.

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