Vietnamese Spicy Pork Ear Salad

Vietnamese Spicy Pork Ear Salad 
Serving

Appetizer or light main dish

Estimated Calories

~380–430 calories per serving

Ingredients
For the Pork Ears

500 g (1.1 lb) pork ears, cleaned

1 tbsp salt

1 tbsp vinegar or lime juice

1 small piece ginger, sliced

For the Salad

2–3 red chilies, thinly sliced

2 cloves garlic, minced

1 small red onion or shallot, thinly sliced

1 handful fresh cilantro

1 handful Vietnamese coriander (rau răm) or mint

1 tsp toasted sesame seeds

For the Dressing

2½ tbsp fish sauce

2 tbsp lime juice

1½ tsp sugar (adjust to taste)

1 tsp chili paste (optional, for extra heat)

½ tsp sesame oil

Instructions

1. Prepare and Cook the Pork Ears

Rub pork ears thoroughly with salt and vinegar to remove odor.
Rinse well under cold water.

Place pork ears in a pot with water and ginger.
Bring to a boil, then simmer for 20–25 minutes until tender but still slightly crunchy.

Transfer immediately to ice water to keep the texture crisp.
Drain well.

2. Slice the Pork Ears

Thinly slice the pork ears into long strips.
Set aside.

3. Make the Dressing

In a bowl, combine fish sauce, lime juice, sugar, chili paste, and sesame oil.
Stir until the sugar dissolves.
Taste and adjust to achieve a balance of sour, salty, sweet, and spicy.

4. Assemble the Salad

In a large mixing bowl, add:

Sliced pork ears

Chilies

Garlic

Onion/shallot

Pour the dressing over the mixture and toss well.

5. Finish

Add cilantro, Vietnamese coriander (or mint), and sesame seeds.
Toss gently to combine.

6. Serve

Serve immediately or chill for 10–15 minutes before serving for better flavor.

Best Served With

Rice crackers or shrimp chips

Cold beer or iced tea

As part of a Vietnamese family-style meal

Cooking Tips

Do not overcook pork ears; they should remain crunchy.

Ice bath is key to achieving the right texture.

This salad tastes best freshly mixed.

Dish Style

Vietnamese cuisine

Spicy, tangy, crunchy

Popular street food and party appetizer