The recipe begins with pomelo fleshes that are already removed the out skin and separated dedicatedly into individual teardrop cells. Like other Vietnamese salads, shrimp is boiled, deveined and halved .
INGREDIENTS
1/2 pound large or jumbo shrimp, peeled and deveined
1/4 pound boneless skinless chicken breast
1 medium pomelo or grapefruit
1 carrot, peeled and julienned
1 jicama, peeled and julienned
¼ cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops only
1/4 cup chopped unsalted, roasted peanuts (optional)
Dressing 2 tablespoons fish sauce
1 1/2 tablespoon fresh lime juice 1 tablespoon water
1 1/2 tablespoons sugar
1 generous teaspoon Vietnamese chile garlic sauce
COOKING INSTRUCTIONS
1.Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As
soon as they’ve curled up, remove them with a slotted spoon and set aside to cool.
2.Return the water to a boil and add the chicken. When bubbles form at the rim, turn off the heat, cover
and let sit for 20 minutes to cook the flesh. Remove and set aside to cool.
3.Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other
ingredients. Hand shred the chicken. Set aside.
4.Cut off one end of the pomelo or grapefruit to reveal its fleshy pith. Then use your fingers and knife to
remove the pith so that all that’s remaining is the white covered flesh. Pry the pomelo open and split
into two parts. Then use a knife, scissors and your fingers to peel away the skin from each segment and
remove the flesh. Separate the flesh into bite size pieces and deposit in a bowl.
5.For the dressing, combine fish sauce, lime juice, water, sugar and chile garlic sauce in a small bowl and
stir to dissolve the sugar. 6.Right before serving, add the shrimp, chicken or pork, carrot, mint, cilantro, peanuts, if using, to the
pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and behind
and serve.
