Asian Salad Recipes - Vietnamese Pomelo Salad (Goi Buoi) Recipe

Ingredients

• 60g (2oz) skinless chicken breast fillet

• 2 tablespoons cooking oil

• 1 medium shallot, thinly sliced

• 1 medium pomelo

• 60g (2oz) carrot, chopped into fine matchsticks

• 60g (2oz) cucumber, chopped into fine matchsticks

• 20 mint leaves, finely chopped

• 2 tablespoons ground peanuts

• 1 tablespoon finely chopped coriander leaves

• 2 small red chilies, finely chopped

• 60g (2oz) prepared white crab meat

For the dressing:

• 2 tablespoons hot water

• 1 tablespoon sugar

• 1 tablespoon rice vinegar

• 2 tablespoons fish sauce

Serves 4

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Method

1. Steam the chicken breast until cooked through, about 8 minutes. Leave to cool, then, using the fingers, shred into small pieces and set aside.

2. While the chicken is cooking, heat the cooking oil in a wok or frying pan and fry the sliced shallot until golden brown. Drain well and set aside.

3. Start preparing the dressing: in a saucepan, heat the water and dissolve the sugar in it. Set aside.

4. Peel the pomelo and remove any rind. Break apart the segments, then break them again into smaller pieces - you will need 150g (5oz).

5. Place the pomelo pieces in a bowl with the carrot, cucumber, mint, peanuts, coriander, chilies, crab, fried shallot and the reserved chicken.

6. Finish the dressing: add the rice vinegar and fish sauce to the dissolved sugar liquid and stir well. Pour the dressing over the salad, toss well and serve.