Goi Buoi / Pomelo Salad
Some dishes are just so unexpectedly good that they stick with you long after the meal is over. That’s exactly what happened the first time I had a pomelo salad, or Goi Buoi, at Anchovies and Salt, my favorite Vietnamese restaurant in all of Washington. It's an amazing restaurant that takes nostalgic Vietnamese dishes and
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Pomelo
- 1/2 Red Onion
- 1/4 cup Cilantro, Chopped
- 1/4 cup Green Onion, Chopped
- 1/4 cup Mint
- 3 Kaffir Lime Leaves
- 1 tbsp Toasted Rice Powder
- 1 tbsp Fried Shallots
- 1 tbsp Fish Sauce
- 1 tbsp Sugar
- 1/3 cup Filtered Water
- 1/2 Lime, Juice
- 1/2 tbsp Minced Garlic
- 1 Thai Chili
- Mint
- Fried Shallots
Instructions
- 1
Prep the Pomelo and Herbs:
- 2
Use a sharp knife to remove the pomelo peel and pith. Separate the segments, remove the membranes, and break the flesh into bite-sized chunks. Set aside in a large bowl
- 3
Cut red onion in half and then thinly slice along the grain into strips. Submerge in cold water and then drain to reduce the raw onion bite
- 4
Wash and dry the herbs (mint, green onion, cilantro). For the mint, separate leaves from stems. Take the large leaves and cut them in half while leaving the smaller leaves whole. Finely chop up both the green onion and cilantro. Chiffonade lime leaves
- 5
Make the dressing:
- 6
In a small bowl, mix together fish sauce, lime juice, sugar, minced garlic, and a sliced Thai bird chili. Stir until the sugar is fully dissolved, and adjust to taste
- 7
*Assemble and Plate
- 8
Add the pomelo, red onion, herbs, and fried shallots into a mixing bowl. Pour the dressing over and toss gently to combine
- 9
Serve on a plate and garnish with additional toasted rice powder, and mint leaves. Enjoy!