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