Gỏi trái cây (Pomelo and Fruit Salad with Pork and Shrimp)
Ingredients
- 200 gShrimp (whole)
- 150 gSemi-salted pork belly (whole)
- 1 pcCitrus paradisi Macf. (segmented)
- 1 pcMango (julienned)
- 1 pcCarrot (julienned)
- 0.5 pcCucumber (julienned)
- 3 tbspfish sauce (liquid)
- 2 tbspLime juice (fresh)
- 2 tbspWhite sugar (powdered)
- 1 pcGarlic (minced)
- 1 pcThai chili (minced)
- 30 gPeanut (crushed)
- 2 tbspFried onions (dry)
- 0.5 pcMint fresh (chopped)
Method
A vibrant salad where crunchy raw vegetables meet juicy pomelo segments. The fish sauce adds a salty depth that highlights the fresh chili heat and lime acidity.
- 1
Submerge the pork belly in simmering water. It is ready when a knife tip enters without resistance. Cook the shrimp for 2 minutes in the same water: they must be firm, pink, and opaque.
- 2
Peel the pomelo and separate the segments by hand to avoid crushing them. Cut the carrot and cucumber into fine julienne. The mango should be cut into regular sticks to maintain its shape.
- 3
Finely mince the garlic and Thai chili. Dissolve the sugar in the lime juice and fish sauce. Aim for a balance where no single flavor overpowers the others.
- 4
Mix the fruits, vegetables, thinly sliced pork, and shrimp. Pour the sauce, add the chopped herbs, and finish with peanuts and fried shallots for textural contrast.
Frequently asked questions
How do you get this dish right?
- Never squeeze the pomelo, the segments must stay whole to pop in the mouth.
- If the mango is too ripe, it will mush; choose it firm.
- Slice the pork very thinly, almost like carpaccio, so it soaks up the sauce.
How long does this dish keep?
Consume immediately. The salt in the sauce will make the fruit release its juice and lose its crunch.
