Dinner · Vietnamese

Vietnamese Pork Salad with Lime Chili Dressing

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 19, 2026

This bright, punchy salad turns lean pork tenderloin into something you will crave. A quick lime and fish sauce dressing pulls together crunchy cabbage, cool cucumber, and fresh herbs for a light dinner that still feels like a treat. Make the dressing ahead and dinner comes together fast.

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Vietnamese Pork Salad with Lime Chili Dressing

Why you'll love this

  • Bright, herby, and crunchy without feeling heavy.
  • Lean pork tenderloin cooks in about 15 minutes.
  • The make-ahead dressing does all the flavor work.
  • Naturally light and packed with fresh vegetables.

EveryDayMeal recipe

Vietnamese Pork Salad with Lime Chili Dressing

Prep
25m
Cook
15m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 1 tsp granulated sugar
  • from 2 limes lime juice
  • 1 red chili, chopped
  • handful fresh cilantro
  • 1 tbsp toasted sesame oil
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame seeds
  • 1 lb pork tenderloin
  • for brushing vegetable oil
  • 1/4 head white cabbage, thinly shredded
  • 1 cucumber, chopped
  • 5 celery stalks, chopped
  • 3 scallions, thinly sliced
  • 1 red chili, chopped
  • 2 lemongrass stalks, finely chopped
  • from 1 lime lime zest
  • handful fresh cilantro
  • handful fresh mint

Equipment

  • Grill pan or heavy skillet
  • Baking sheet
  • Small saucepan
  • Blender
  • Instant-read thermometer
  • Sharp knife

Instructions

  1. Make the dressing first, ideally a day ahead. In a small saucepan, combine the sugar, lime juice, and 1 tablespoon water, then bring to a boil so the sugar fully dissolves and the base tastes bright, not gritty.
  2. Stir in the chopped chili and a handful of cilantro, then pulse the mixture in a blender until smooth so the flavors meld into a fragrant sauce.
  3. Pour the blended mixture into a bowl and whisk in the sesame oil, fish sauce, soy sauce, and sesame seeds. Cover and chill until you are ready to use it, which lets the flavors deepen.
  4. When ready to cook, heat the oven to 400 degrees F and get a grill pan or heavy skillet very hot. Brush the pork tenderloin all over with vegetable oil.
  5. Sear the pork on all sides in the hot pan for a few minutes until it takes on deep grill marks, which builds a savory crust and locks in juices.
  6. Transfer the pork to a baking sheet and roast for 10 to 12 minutes, until an instant-read thermometer reads 145 degrees F in the thickest part. Let it rest so the juices settle.
  7. Once cooled slightly, thinly slice the pork against the grain for the most tender bite, then toss the slices in a bowl with half of the dressing.
  8. In a large bowl, toss the cabbage, cucumber, celery, scallions, chili, lemongrass, lime zest, cilantro, and mint with the remaining dressing until everything is lightly coated.
  9. Pile the dressed salad onto a platter, arrange the pork slices on top, and spoon over any resting juices before serving.

Tips from the kitchen

  • Slice the pork against the grain and as thin as you can for the most tender, restaurant-style texture.
  • A meat thermometer takes the guesswork out: pull the pork at 145 degrees F for juicy, just-cooked meat.
  • Make the dressing a day ahead so the flavors have time to bloom, then dinner is basically assembly.

Estimated nutrition per serving: 290 cal · 28g protein · 10g carbs · 15g fat

Make it your own

  • Swap the pork for sliced chicken breast or seared shrimp.
  • Use tamari in place of soy sauce to keep it gluten-free.
  • Add a handful of shredded carrot or a scatter of chopped peanuts for extra crunch.

Storing & make-ahead

Keep the components separate for best texture. The dressing lasts up to 3 days chilled, and cooked pork keeps 3 days in the fridge. Toss the salad just before serving so the vegetables stay crisp.

Good to know

Can I make this ahead?
Yes. Make the dressing up to a day ahead and cook the pork a couple hours before serving. Toss everything together right before eating.
How do I know the pork is done?
Use an instant-read thermometer and pull the pork at 145 degrees F, then let it rest a few minutes before slicing.
What if I cannot find lemongrass?
Use a little extra lime zest plus a pinch of grated ginger for a similar bright, aromatic lift.
Is this spicy?
It has a gentle kick from two chilies. Remove the seeds or use just one chili for a milder salad.

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