Vietnamese · Lunch
Pork Ear Salad with Herbs (High-Protein)
Vietnamese salad of braised pork ear and shredded chicken breast tossed with cabbage, carrot, onion, lime juice, fish sauce and rice vinegar. Tender pork cartilage provides crunch and textural contrast, while fresh mint, cilantro and roasted peanuts add brightness and nutty finish with sesame oil.
$5
25 minsPrep
75 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
420Calories
55.1gProtein
14.2gFat
21.3gCarbs
9.8gSugar
6.1gFiber
1802mgSodium
202mgChol
3.6gSat Fat
820mgPotassium
105mgCalcium
3.4mgIron
1.3mcgVitamin B12
31mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Clean the pork ear under cold water, scraping away residual hair with a knife, then slice onion, cabbage and carrot thinly.
2
Simmer
Place pork ear in a pot with water and bay leaf, bring to a boil over high heat, then reduce to medium-low and simmer 60–70 minutes until a skewer slides through with gentle resistance.
3
Rest
Remove pork ear to a plate and let cool 15 minutes at room temperature until firm enough to slice without tearing.
4
Assemble
Whisk lime juice, fish sauce, rice vinegar, sugar, chili and garlic in a small bowl until sugar dissolves. Slice cooled pork ear into thin strips. Toss pork ear, chicken, onion, cabbage and carrot with dressing in a large bowl, add mint and cilantro.
5
Plate
Pile salad onto a plate, scatter crushed peanuts over top and drizzle with sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz429g pork ear, cleaned
- 5.6 oz160g chicken breast
- 2 cup480ml water for poaching
- 22 bay leaf
- 11 white onion
- 2 cup200g green cabbage
- 11 carrot
- 4 tbsp4 tbsp lime juice
- 3 tbsp3 tbsp fish sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 11 small chili
- 2 clove2 clove garlic
- 1/2 cup12g mint leaves
- 1/2 cup16g cilantro leaves
- 4 tbsp4 tbsp roasted peanuts
- 2 tsp2 tsp sesame oil
