- 500g (1lb 2oz) pork tenderloin, thinly sliced
- 2 tablespoons caster sugar
- 1 tablespoon fish sauce
- 3 garlic cloves
- Bunch of spring onions, white parts chopped and green parts shredded
- 3–4 carrots (about 350g/12oz), peeled and julienned or grated
- 1 red chilli, finely chopped
- 75ml (1/3 cup) rice wine vinegar
- 1 romaine lettuce, shredded
- ½ cucumber, peeled, deseeded and sliced
- Bunch of coriander, leaves picked
- Put the pork in a dish. Whizz half the sugar, the fish sauce, garlic and the white parts of the spring onions in a mini food processor with a splash of water to make a paste. Pour over the meat and turn to coat; set aside.
- Put the carrots and chilli in a small bowl. Heat the rice wine vinegar with an equal amount of water and the rest of the sugar and pour over the top. Set aside.
- Heat a frying pan or griddle pan over a high heat and cook the pork for about 10 minutes in batches, turning, until lightly charred and cooked through. Set aside to rest.
- Put the lettuce and cucumber into a salad bowl. Drain the pickled carrots, add to the salad and mix well. Top with the charred pork, coriander leaves and the finely shredded green parts of the spring onions.
Recipe extracted from Super Food in Minutes by Donal Skehan. Published by Hodder & Stoughton. RRP £25.00. Photography by Issy Croker.
Taking all the flavour of the classic Vietnamese street food sandwich without the heavy bread makes this a great light supper dish.