Bi Xanh Tron Thit Heo (Green Papaya Salad with Pork)

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Bi Xanh Tron Thit Heo (Green Papaya Salad with Pork)

Bi Xanh Tron Thit Heo is a vibrant, refreshing Vietnamese salad that combines the crunch of green papaya and carrots, with tender slices of pork tenderloin, a flourish of herbs, and a tangy dressing. This salad is a culinary journey to the heart of Vietnam, where it originated from the street food culture of Hanoi. Made with a perfect balance of sweet, sour, spicy, and salty flavors, it captures the essence of Vietnamese cuisine.

Servings: 4

Ingredients

  • Thai chili (1, minced)
  • Garlic (2 cloves, minced)
  • Sugar (1 tablespoon)
  • Fish sauce (2 tablespoons)
  • Lime juice (2 tablespoons)
  • Roasted peanuts (1/4 cup, crushed)
  • Cilantro leaves (1/4 cup, chopped)
  • Mint leaves (1/4 cup, chopped)
  • Carrots (1 cup, julienned)
  • Pork tenderloin (1/2 pound, thinly sliced)
  • Green papaya (2 cups, shredded)

Instructions

  1. In a large bowl, add the shredded green papaya, julienned carrots, chopped mint leaves, and chopped cilantro leaves. Mix them together.
  2. To make the dressing, in a separate bowl, combine the lime juice, fish sauce, sugar, minced garlic, and minced Thai chili. Stir until the sugar is completely dissolved.
  3. In a pan over medium heat, add the sliced pork tenderloin. Cook until it's no longer pink and cooked through, about 7-10 minutes.
  4. Transfer the cooked pork to the bowl with the papaya mixture.
  5. Pour the dressing over the salad and toss until every ingredient is well-coated.
  6. Garnish with crushed roasted peanuts.
  7. Serve the salad immediately for the best experience. Enjoy this taste of Vietnam!

Dietary Information

Servings: 4 • Dish Type: Salad • Prep Time: 20 minutes • Cook Time: 10 minutes • Calories: 200 • Fat: 8g • Carbs: 18g • Protein: 17g • Sodium: 650mg • Sugar: 8g