It's pomelo season, and in the last week, I've made Vietnamese pomelo salad three times. How could I resist? Everywhere I shopped -- from the San Jose Tet market where I bought my potted chrysanthemums, to the Chinese grocery store, to Costco -- there were pomelos for sale. The gentle giant version of grapefruit is favored in Vietnam as a palate cleansing winter fruit, and also as the star in a special event salads like this one.
Medium pomelos are the size of a volleyball and big ones make you think of playing basketball. I search for the heaviest one in whatever size that's available because then the flesh won't be so dry. Pomelo flesh is drier than that of grapefruit so that's why the dryness is an issue.
To get to the flesh, one also removes the out skin of each segment. Cut into each segment with a knife or pair of kitchen scissors, and then use your fingers to remove the flesh and break it apart into bite size pieces. In Vietnam, a super dedicated cook would separate each piece of pomelo flesh into individual teardrop cells. I've not that kind of patience, though sometimes the pomelo flesh will naturally fall apart. It's a tedious task, but one that's great for sharing with friends. My girlfriends Michelle, Thy and I attacked a pomelo last weekend for a salad for our Tet dinner and had quality girl time in the process.
Like grapefruit, pomelo may be whitish/yellow or pink. In this salad, my California grown pomelos were all pink in color so I chose to use some finely shredded carrot for a funky/cool contrast. If yours is whitish/yellow, use a small carrot and add ½ thinly sliced cucumber (halve it lengthwise and seed it first)> When using carrot and cucumber, I the cut veggies with ¼ teaspoon of each salt and sugar to make them weep their liquid, then I rinse and squeeze them dry before adding to the salad. Regardless, you'll end up with an unusual savory-tart-bitter-pungent blending of flavors that's also beautiful to look at. If you don't have time for frying the shallots, add a little more peanuts to make up for the loss of richness.
Pomelo Salad with Shrimp and Meat
Goi Buoi Tom Thit
Serves 6
½ teaspoon salt
½ pound large or jumbo shrimp, peeled and deveined
¼ pound boneless skinless chicken breast or boneless pork chop, or ¾ to 1 cup matchstick-cut gio (Vietnamese silky
sausage)
1 medium pomelo
1 carrot, peeled and cut into fine shreds
¼ cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops only
¼ cup chopped unsalted, roasted peanuts
⅓ cup Crispy Caramelized Shallot
2 tablespoons fish sauce
1 ½tablespoon fresh lime juice
1 tablespoon water
1 ½ tablespoons sugar
1 generous teaspoon Vietnamese chile garlic sauce, homemade or storebought
1. Put the salt in a small saucepan and fill ⅔ with water. Bring to a boil and then add the shrimp. As soon as they've curled up, remove them with a slotted spoon and set aside to cool.
2. Return the water to a boil and add the chicken or pork chop. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool. (If you're using the Vietnamese sausage, skip this step because it's already cooked.)
3. Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken or cut the pork into julienne. Set aside.
4. Cut off one end of the pomelo to reveal its fleshy pith. Then use your fingers and knife to remove the pith so that all that's remaining is the white covered flesh. Pry the pomelo open and split into two parts. Then use a knife, scissors and your fingers to peel away the skin from each segment and remove the flesh. Separate the flesh into bite size pieces and deposit in a bowl.
5. For the dressing, combine fish sauce, lime juice, water, sugar and chile garlic sauce in a small bowl and stir to dissolve the sugar.
6. Right before serving, add the shrimp, chicken or pork, carrot, mint, cilantro, peanuts and shallot to the pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and adjust the flavors, as needed. Transfer to a plate, leaving any liquid behind and serve.
Binh Tran says
Thanks Andrea for the recipe. My family used to have this often around this time of the year, with all the pomelos left over from Tet. I haven't had it for a while since coming to North America. You can impress your guests further if you can serve this in a shell from the pomelos.
Andrea Nguyen says
Binh, talk about raising the bar! Getting the peel and pith off is quite a task. I suppose if you can get a shell of the pomelo for serving, heck, you might as well carve something into it for a real show piece!
Rosa says
Fantastic! I could eat such fresh, scrumptious and tasty salads on a daily basis!
Pomelo is quite expensive in Switzerland...
Cheers,
Rosa
Andrea Nguyen says
Rosa, here's a link to your Viet grapefruit salad:
http://rosas-yummy-yums.blogspot.com/2007/07/vietnamese-chicken-grapefruit-salad.html
Nate 2.0 says
I am going to try this! Thanks!
Binh says
Andrea, the only time I manage to get something resembling a bowl out of the pomelo shell is when I was in a Home Ec class back in VN. We traced a sharp knife around the pomelo, ripped off the top, and used a tablespoon to pry out the whole piece. The dryness of the pomelo also helps as it allows the pith/peel to separate much easier. I have no such patience to attempt something like that again, but I thought I mentioned that tidbit of information. [grin]
Andrea Nguyen says
Binh, you must have attended a very swanky school to have Home Ec in VN! Seriously, I was thinking that if you have a ton of pomelos around -- and amy self-respecting Viet person would -- you'd do exactly as you described, eat the cut up/scraped out pomelo and save the shell for holding the salad. You'd just eat the pomelo chunks that you'd just eviscerated. Then you'd dissect a whole other pomelo so that all its cells would be retained (not broken up) and use it for the salad.
My friend Thy Tra
teresa says
I bought one the other day to remind myself of the simple life in Tam Ky, but it wasn't close to ripe. 🙁 What is the trick to knowing if they are good? Just heavy?
Andrea Nguyen says
Teresa, yes, go for the heavy ones. How did you know that it wasn't close to ripe?
teresa says
Andrea,
When we opened it up, it wasn't very juicy or flavorful. Nothing like what we'd eaten before. I had just picked one up at the store with no clue how to know if it was a good one or not. I'll be sure to try again. I'm sure if I'd thought about it, I'd have known to pick a heavy one.
Andrea Nguyen says
Oh, what a drag. When I went to buy them at an Asian market, and older gentleman and I picked through the bin for a good 10 minutes. We sniffed, pressed, weighed... then I took a couple and hoped for the best. But I go with heavier fruit when it comes to citrus.
Rosa says
Thanks for adding my link, Andrea!
Cheers,
Rosa
Xander says
Mmm... I'd love to try this. Yam Som-O (Thai pomelo salad) is one of my favorite dishes. -X
Huong says
I found this Grapefruit knife at any homestore market (like Linen & Things or Bed, bath & beyond) and it carve the section beautifully. 🙂
Anonymous says
This is a great simple dish. Thank you very much for sharing.
Andrea Nguyen says
So cool on the grapefruit knife. Good tip, Huong!
Diana @ AppetiteforChina says
Hi Andrea. Just made a meatless version of this yesterday and it came out really well. Just wondering...is it still called "Goi Buoi Tom Thit" if there is no shrimp or meat?
Thanks for the great recipe!
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Tom Yates says
I never combine pomelo with Shrimp. It served pretty well and looks so tasty. Can't wait to try it.
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This is a great simple dish. Thank you very much for sharing.
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