Goi Buoi Tom (Vietnamese Pomelo Salad with Shrimp)

The last time I met up with Susan of Open Mouth, Insert Fork, she was kind enough to give me a whole bounty of citrus fruits, including her last pomelo.

Pomelos have very thick rinds with mild, not so juicy flesh. Think of grapefruit but with less juice and much sweeter. The membranes around each segment are thick too, so you'll want to discard that. The pomelos in Vietnam are much larger than I've seen here, sometimes weighing up to to 1 or 2 kg. Their tops are also oblong, so the pomelo is a bit pear-shaped.


In the photo below, you can see how big a pomelo is compared to a grapefruit.


I decided to to make Goi Buoi Tom (Vietnamese Pomelo Salad with Shrimp). If you can't find any pomelos, you can substitute with regular grapefruit. I boiled the shrimp, but grilled shrimp works great too. I used rau ram (Vietnamese coriander) from my yard, but you could use cilantro or mint or any other herbs you wish, or thinly sliced cabbage. And of course, the Hanh Phi (Vietnamese Fried Shallots) added a nice crunch. Eat it plain, or serve with Banh Phong Tom (Vietnamese Shrimp Chips) to scoop it up.


Goi Buoi Tom (Vietnamese Pomelo Salad with Shrimp)

You'll need:
1/2 Pomelo, segments removed from membranes
1 Carrot, julienned
Half a dozen, or more, shrimp, boiled or grilled, peeled, deveined, and halved
1/2 cup Rau ram (Vietnamese coriander), or mint, any other herbs of your choice
Hanh Phi (Vietnamese Fried Shallots)
Nuoc Mam Cham (Vietnamese Fish Dipping Sauce)

Optional: Substitute other herbs or thinly sliced cabbage for the Vietnamese coriander. Banh Phong Tom (Vietnamese Shrimp Chips) for serving.

Make Hanh Phi (Vietnamese Fried Shallots). Set aside.

Make the Nuoc Mam Cham (Vietnamese Fish Dipping Sauce). Set aside.

Peel and devein shrimp. Boil or grill the shrimp and slice in half. Set aside.

Pluck and clean herbs. Set aside.

Remove pomelo segments from their membranes and separate into 1-inch chunks. Set aside.

Julienne 1 carrot.


In a bowl, mix together the pomelo segments, julienned carrot, herbs or cabbage, and shrimp. Add the Vietnamese fish dipping sauce. Toss. Taste and add more if necessary. Then add fried shallots and toss again.

Serve with shrimp chips if you wish.


Look at the smoky and crispy fried shallots.


The salad may also be stored in the fridge and served chilled.

Enjoy!

Who made my recipe for goi buoi tom?
MaryRuth of Where's the Bubbler? said, "Wow! This was so awesome! ... The salad is so light and fresh tasting--not to mention easy..."
Hung Huynh made the salad with pink pomelos.

Who else made pomelo salad?
Christine of Holy Basil added pork to her salad.
Darlene of Blazing Hot Wok has a similar Thai version.
Diana of Appetite for China added cucumbers and peanuts.

*****
1 year ago today, best of 2007 recipes from Scallops and Pea Shoots to Tra Atiso (Vietnamese Artichoke Tea).
2 years ago today, dim sum at Restaurant Peony - Oakland.