Gỏi Bưởi (Vietnamese Pomelo Salad) Recipe

Ingredients

1 Carrot (cut in strips)

1 Pomelo 

2 cups cut Red Cabbage

1 cup chopped Vietnamese Mint

5 large Shrimp

1 Tbsp. minced Garlic

2 Tbsp. Olive Oil

1 Tbsp. chopped Shallots

Fried Shallots

Roast Crushed Peanuts

Cut 1 Carrot into strips and set aside. Cut some Red Cabbage, you need about 2 cups and set aside. Chop 1 cup Vietnamese Mint and set aside.

In a pan add in 2 Tbsp. Olive Oil and 1 Tbsp. minced Garlic.  Once it becomes slightly brown remove from heat and set aside. 

In a different pan add in a little bit of water.  Add in the Shrimp, some minced Garlic and a pinch of Kosher Salt.  Cook the Shrimp and remove from heat.  Remove the shell and set aside. 

Remove the Pomelo and set aside.

To make the dress you’ll need:

Fish Sauce Dressing

2 minced Garlic Cloves

3 Thai Chili Peppers

1 Lime

2 Tbsp. Fish Sauce

Sugar (add to taste)

Minced 2 Garlic Cloves and 3 Thai Chili Peppers.  Squeeze in 1 whole Lime. Add in 2 Tbsp. Fish Sauce and Sugar to taste.  Mix well and set aside.

In a large bowl mix Red Cabbage, Carrot, Pomelo, Fried Shallots, Shrimp, Olive Oil with Garlic, 1 Tbsp. chopped Shallots, Fish Sauce Dressing, Vietnamese Mint, Roast crushed peanuts, mix well and serve.