Recipe: Pomelo Salad - Gỏi bưởi

By Helen Le Published: July 12, 2015

  • Prep: 30 mins
  • Cook: 45 mins
  • Ready In: 1 hr 15 mins

  • Yield: 4-6 Servings

  • Firstly, boil the pork belly with some salt and a smashed shallot. When it boils, keep the heat on medium and cook for 20-30 minutes depending on the thickness of the cut.
  • To peel the pomelo, cut the top "cap" off. Then cut vertical slices down the sides of the pomelo. Just cut about 1/2 an inch into the rind. Pull the slices off the fruit. Dig your fingers underneath the slices and pull each one away. We want to keep this whole for presentation later, so don’t pull them completely apart. Then take the inside out of the "rind flower". Find the end of the pomelo with the dimple. Put your fingers in the hole and pull the fruit apart. Pull away the membrane that surrounds each slice. Gather the flesh in chunks into a large bowl.
  • Fry the shrimps without any oil in a pan on high heat until they turn completely orange. You can also boil them, but by doing this way, the all the juice and good flavor is locked inside the shrimps. Plus, it smells more fragrant, like grilled shrimps. Then peel the shrimps and cut each one in half lengthwise. Remove the black lines.
  • When you pierce through the pork cut with a chopstick and see no pink water coming out, it’s cooked. Let cool and cut into thin slices. Gather the pork and shrimps in a small mixing bowl
  • To make the salad dressing, mix 2 tbsp sugar with 2 tbsp fish sauce. Then stir well. To help the sugar dissolve faster, put the bowl in a microwave for abt 30 secs to warm it up a little. Squeeze in some lime juice and you will get a thick dressing. Then add some finely minced garlic and chili on top.
  • Add some of the dressing to the pork and shrimp and give it a toss. Finely chop the Vietnamese mint RauRam. Shred the carrots to add some bright color to the salad. Add these to the pomelo. Drizzle the sauce to the mixing bowl adjusting to your taste. Give it a good toss.
  • To make the chili flower, use a pair of scissors and cut vertical strips along the chili, leaving ½ inch near the stem. Then soak in ice-cold water for a few minutes and it will curve up into a pretty flower.
  • Transfer the salad to the serving bowl and top with roasted peanuts and a chili flower. To serve you use a prawn cracker or sesame rice cracker as a spoon and scoop some salad and you eat the spoon also!