Friday, February 23, 2018

Gỏi Bưởi (Vietnamese Pomelo Salad) Recipe


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.

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