Bi Xanh Tron Thit Heo

Ingredients - Serves 4

• Thai chili - 1, minced
• Garlic - 2 cloves, minced
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Lime juice - 3 tablespoons
• Roasted peanuts - 1/4 cup, crushed
• Cilantro leaves - 1/2 cup, chopped
• Mint leaves - 1/2 cup, chopped
• Carrots - 2 medium, julienned
• Pork tenderloin - 200g, thinly sliced
• Green papaya - 1 medium, shredded

Let's Get Started

1. In a large bowl, combine the shredded green papaya, julienned carrots, chopped mint leaves, and chopped cilantro leaves.
2. In a separate bowl, mix together the lime juice, fish sauce, sugar, minced garlic, and minced Thai chili to make the dressing.
3. Heat a pan over medium heat and cook the sliced pork tenderloin until cooked through.
4. Add the cooked pork to the bowl with the papaya mixture.
5. Pour the dressing over the salad and toss to combine.
6. Garnish with crushed roasted peanuts.
7. Serve immediately and enjoy!

Dietary Info

• Dish Type: Appetizer
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Calories: 250
• Fat: 8g
• Carbs: 20g
• Protein: 18g
• Sodium: 600mg
• Sugar: 8g