Pomelo Salad Shrimp & Pork (Goi Buoi Tom Thit)
I. Ingredients
For the Salad:
1 Pomelo (Grapefruit, ideally Vietnamese pomelo like 'da xanh' or 'nam roi'), segments separated and lightly torn.
200g Fresh Shrimp (tiger or white shrimp), boiled, peeled, deveined, cut in half or left whole.
150g Pork Belly or lean shoulder meat, boiled, and thinly sliced.
1 Carrot, julienned (thinly sliced into strips).
1 small Onion, thinly sliced, soaked in ice water to reduce pungency.
Herbs: 1 small bunch of Vietnamese Coriander (Rau Răm), washed and chopped.
Roasted Peanuts, crushed.
Fried Shallots, for garnish and aroma.
For the Dressing (Nước Mắm Pha):
2 tbsp Fish Sauce (Nước Mắm).
2 tbsp Sugar.
2 tbsp Fresh Lime Juice.
4 tbsp Water (filtered or cooled boiled water).
1-2 cloves Garlic, minced.
1-2 Fresh Chili Peppers, sliced (adjust to your desired spice level).
II. Instructions
Prepare the Ingredients:
Pomelo: Gently separate the pomelo segments to keep them intact.
Shrimp & Pork: Boil the pork belly until cooked, then immediately soak it in cold water for a whiter and firmer texture. Slice thinly. Boil the shrimp until just cooked and peel the shells.
Onion: Thinly slice the onion, soak in ice water for about 15 minutes, then drain well.
Carrot: Julienne the carrot.
Vietnamese Coriander (Rau Răm): Chop finely.
Make the Dressing:
In a small bowl, combine the sugar, fish sauce, lime juice, and water. Stir well until the sugar dissolves.
Taste and adjust the balance of sour, sweet, and salty flavors to your preference.
Finally, add the minced garlic and sliced chili peppers. (A good dressing should have a rich, sweet, and sour taste).
Mix the Salad:
In a large bowl, combine the torn pomelo, shrimp, sliced pork, julienned carrot, and sliced onion.
Slowly pour the prepared dressing over the ingredients. Toss gently and evenly to coat everything with the dressing without crushing the pomelo segments.
Add the chopped Vietnamese coriander and toss one last time.
Presentation:
Arrange the salad on a serving plate.
Sprinkle the crushed roasted peanuts and fried shallots on top.
You can garnish with a few chili slices or herb sprigs.
This dish is best served immediately after mixing.
Tip: For the best texture and flavor, mix the salad approximately 10–15 minutes before serving. This allows the ingredients to absorb the seasoning while keeping the pomelo from releasing too much water.
