Vietnamese · Lunch
Pork Ear Salad with Herbs
Cold Vietnamese salad of simmered pork ear thinly sliced and tossed with carrot, cucumber and cabbage in a fish sauce, lime and sugar dressing, finished with fresh mint, cilantro, Thai basil, crushed peanuts and fried shallots.
$5
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
355Calories
24.6gProtein
18.9gFat
22.8gCarbs
11.8gSugar
4.9gFiber
1520mgSodium
128mgChol
5.8gSat Fat
640mgPotassium
85mgCalcium
2.6mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Rinse the pork ear under cold water and scrape away stray hairs with a knife.
2
Simmer
Place pork ear in a pot with garlic, bay leaf and rice vinegar, cover with water, simmer over medium heat 40-45 minutes until tender.
3
Cool
Transfer pork ear to a plate and cool at room temperature 15 minutes until firm enough to slice.
4
Assemble
Slice cooled pork ear thinly and combine with carrot, cucumber and cabbage in a bowl.
5
Dress
Whisk lime juice, fish sauce, sugar and minced garlic together. Pour over pork ear and vegetables, toss until coated, then fold in chili, mint, cilantro and Thai basil.
6
Plate
Top salad with crushed peanuts and fried shallots before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork ear, cleaned
- 4 cloves4 cloves garlic
- 22 bay leaf
- 1 cup240ml rice vinegar
- 5 oz140g carrot
- 4 oz110g cucumber
- 3 oz80g green cabbage
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 2 clove2 clove garlic
- 11 Thai chili
- small handful mint leaves
- small handful cilantro leaves
- small handful Thai basil leaves
- 2 tbsp2 tbsp peanuts, roasted
- 2 tbsp2 tbsp fried shallots
