Gỏi Bưởi, or Vietnamese pomelo salad with shrimp and pork, is a vibrant and refreshing dish that perfectly encapsulates the flavors of Vietnamese cuisine. This delightful salad boasts a delightful interplay of textures and tastes: the juicy sweetness of pomelo segments, the briny pop of shrimp, the savory richness of pork, and the aromatic crunch of herbs and toasted peanuts. It's a harmonious blend of sweet, sour, salty, and spicy elements, creating a truly unforgettable culinary experience. This isn't your average salad; it's a celebration of fresh ingredients and skillful preparation.
Gỏi Bưởi is surprisingly easy to make, even for those unfamiliar with Vietnamese cooking. The key lies in the careful preparation of the pomelo segments, ensuring they're free of bitter pith. Beyond that, it's a simple assembly of delicious components. Ready to create this stunning salad? Let's dive into the detailed step-by-step instructions below.
Tools Needed
- Knife
- Grater
- Cooking pot
- Mixing bowl
- Plates
Ingredients
- Green-skinned pomelo: 2
- Ba chi meat (pork belly): 0.5 kg
- Shrimp: 0.5 kg
- Carrot
- Cucumber
- Non-spicy chili pepper
- Garlic
- Basil (or Vietnamese coriander)
- Pickled shallot
- Sugar: 1 cup
- Fish sauce: 0.5 cup
- Chili sauce: 0.5 cup
- Lime juice (or lemon juice)
- Small onion
- Seasoning: 0.5 tablespoon
- Salt
- Vinegar
- Peanuts
- Fried onions
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Dressings
- Peel the pomelo and set aside. Prepare the pork belly, shrimp, carrots, cucumber, chili, garlic, basil/coriander, and pickled shallots.
- Combine sugar, fish sauce, and chili sauce in a pot. Cook until dissolved. Remove from heat and stir in lime/lemon juice to taste.
- Cut the pomelo into small pieces.
- Grate the carrots. Slice or shred the cucumbers (remove the core).
- Cut the pork belly into cubes. Peel and devein the shrimp, then cut them in half.
Step 2. Cook the Protein
- Boil the pork belly with water, a small onion, and seasoning until cooked through. Remove and set aside.
- Use the pork-boiling water to boil the shrimp until cooked. Remove and set aside.
Step 3. Assemble the Salad
- In a large bowl, combine the carrots, cucumbers, pomelo, pork, shrimp, pickled shallots, minced garlic, and chili.
- Gradually add the prepared sauce, mixing well until the desired flavor is achieved.
Step 4. Serve and Garnish
- Plate the salad, garnish with peanuts and fried onions.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Use green-skinned pomelo for a less sour taste.
- Remove the core of the cucumber to prevent excess water.
- Adjust the amount of sauce to your preference.
Nutrition
- Calories: Approximately 1800-2200
- Fat: 80-100g
- Carbs: 150-200g
- Protein: 70-90g
FAQs
1. Can I substitute the shrimp or pork?
Yes! You can use grilled chicken, tofu, or even omit the protein entirely for a vegetarian version. The pomelo is the star, so feel free to experiment.
2. How do I remove the bitterness from the pomelo?
Carefully segment the pomelo, removing all the white pith. Soaking the segments in salted water for a short time can also help draw out any remaining bitterness.
3. What can I substitute for fish sauce?
Soy sauce can be used as a substitute, but the flavor profile will be slightly different. Consider adding a touch of lime juice to compensate for the lack of fish sauce's umami.
Gỏi Bưởi, with its vibrant flavors and textures, is a true testament to the artistry of Vietnamese cuisine. This refreshing salad is perfect as a light lunch, a vibrant appetizer, or a refreshing side dish. Enjoy the satisfying crunch and the delightful balance of sweet, sour, salty, and spicy in every bite!