Vietnamese Salad

Vietnamese Salad Recipe
Photo: Nina Choi


Serves 4 (serving size: 1 salad)
Total time: 48 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 48 Minutes

Nutritional Information

Calories 200
Fat 4.3 g
Satfat 1 g
Monofat 1.7 g
Polyfat 1 g
Protein 27.7 g
Carbohydrate 13.9 g
Fiber 5 g
Cholesterol 74 mg
Iron 3.4 mg
Sodium 653 mg
Calcium 95 mg


1 (1-pound) pork tenderloin, trimmed
1 teaspoon canola oil
Cooking spray
3 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons lower-sodium soy sauce
1 1/2 teaspoons sugar
1 1/2 teaspoons grated peeled fresh ginger
1/8 teaspoon ground red pepper
1 serrano chile, thinly sliced
3/4 cup small fresh mint leaves
1/2 cup thinly sliced red onion
3 thinly diagonally sliced green onions
1 halved, seeded, and thinly sliced cucumber
8 cups sliced romaine lettuce
1/2 cup cilantro leaves


1. Preheat grill to medium-high heat.

2. Brush pork with oil. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer inserted into thickest portion of pork registers 145°. Remove from grill; let pork stand 5 minutes. Slice pork crosswise in half; slice each half, lengthwise, into thin strips. Cool. Combine juice and next 6 ingredients (through serrano) in a large bowl. Add pork to juice mixture; toss to coat. Add mint and next 3 ingredients (through cucumber) to bowl; toss. Arrange 2 cups lettuce on each of 4 plates; top each serving with about 2/3 cup pork mixture. Sprinkle with cilantro.

Joanne Weir,

Cooking Light

September 2011
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