Goi bun Salad of roast pork with cucumber and sesame seeds This Vietnamese salad works particularly well if some of the ingredients are still warm, such as the pork and the dressing, or the sesame seeds. There is a brilliant contrast between different textures, as well as flavors. The dressing provides heat from the chili; the fish and soy sauces provide the salt; and the vinegar, lime juice, and lemongrass provide the sour. All these flavors work very well with the crisp textures of the cucumber and celery.
– 1lb (450g) pork tenderloin.
– 3 tbsp sesame seeds.
– 2 small cucumbers, halved lengthwise and seeded.
– 1 head of celery, white center “heart” only.
– 3 scallions (green onions), finely sliced.
– 1 fresh red jalapeño or serrano chili, seeded and finely chopped.
– finely grated zest of 1 lime.
– 2 stalks lemongrass, tough outer leaves discarded, thinly sliced.
– 30 fresh cilantro leaves, torn.
– 20 fresh mint leaves, torn.
– salt and freshly ground black pepper.
– For the dressing.
– 2 tsp sugar.
– juice of 2 limes.
– 2 tbsp rice vinegar.
– 4 coriander (cilantro) roots, coarsely chopped.
– 1 fresh red jalapeño or serrano chili, seeded and coarsely chopped.
– 2 tbsp toasted sesame oil.
– 1 tbsp Asian fish sauce.
– 1 tbsp soy sauce.
Step 2: To make the dressing, put the sugar, lime juice, and vinegar in a small saucepan. Add 1 tbsp of water and bring to a boil. Stir in the coriander root and chili. Pour the liquid into a food processor and pulse the machine on and off until completely smooth. Stir in the sesame oil, fish sauce, and soy sauce.
Step 3: Cut the cucumber into 2in (5cm) chunks, then into matchstick-size pieces. Cut the celery in the same manner. Put the cucumber and celery in a large bowl. Add the scallions, chili, lime zest, lemongrass, and most of the sesame seeds. Sprinkle in the cilantro and mint, reserving some for the garnish. Cut the pork into thin slices against the grain of the meat. Add to the salad. When ready to serve, pour the dressing over the salad and toss gently to mix. Garnish with the remaining cilantro and mint, and sprinkle the sesame seeds over the top.