Roast Pork and Cucumber Salad (Goi Dua Leo Thit Heo Quay)

It's summer time and a cool salad is a welcomed entree at meal time. Here is a perfect way to make use of the crispy roast pork with cucumber, tomatoes and mints. The cool thing too is that there's no cooking needed. We all need a little no-cooking meal at times. So I hope you'll make this dish soon!

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Roast Pork and Cucumber Salad
Roast Pork and Cucumber Salad
Vietnamese dipping sauce as salad dressing

RECIPE for 2-3 servings   [See my video for this dish]

1/2 lb of roast pork from your local Chinese BBQ spot
1 handful of grape tomatoes, quartered
1 hand of cilantro, cut down to 1-inch portion
2 handfuls of various mints of your choice - spearmint, Vietnamese "rau ram", wintermints, etc.
1 medium English/Persian cucumber, slice thin with skin on
1/4 cup of crispy shallots
1/2 cup of Vietnamese dipping sauce as dressing

Toss all the ingredients in a large salad bowl. Drizzle on the dressing right at serving time to preserve the crunch factor of our veggies.

Can be served with steamed rice for a more substantial meal.