Pomelo with shrimp, pork, cilantro and lemon sauce
4 servings
60 minutes
This refreshing salad is a vibrant embodiment of Vietnamese cuisine flavors. Pomelo, known for its juicy and tender sweet-sour flesh, harmoniously combines with the tenderness of boiled pork and the sweetness of shrimp. The lemon sauce with garlic, chili pepper, and fish sauce adds zest to the dish while cilantro brings freshness. Sesame seeds and crispy sautéed onions complete the composition, creating a multi-layered flavor experience. This salad not only delights the taste buds but also refreshes on hot days while remaining filling. Vietnamese often serve it as an appetizer or light lunch, enjoying its balance of sweet, sour, salty, and spicy. Try this salad to immerse yourself in the atmosphere of Hanoi or Saigon's exotic markets.
1
Place sesame seeds in an oven preheated to 190 degrees for 5 minutes.
- Sesame seeds: 1 teaspoon
2
Peel the pomelo (about 900 g), separate into segments, extract the flesh from the white membranes, cut into 2-3 pieces, and remove the seeds.
- Pomelo: 1 piece
3
Finely chop fresh chili pepper with seeds. Mince garlic and shallots, and chop cilantro.
- Fresh chili peppers: to taste
- Garlic: 1 clove
- Shallots: 1 piece
- Coriander: 20 g
4
Mix lemon juice with sugar, crushed chili pepper, garlic, fish sauce, salt (1/2 teaspoon) for the sauce and let it steep.
- Lemon juice: 0.3 glass
- Sugar: 4 teaspoons
- Fresh chili peppers: to taste
- Garlic: 1 clove
- Fish sauce: 2 teaspoons
- Salt: 3.5 teaspoons
5
Meanwhile, add a piece of boneless pork to boiling salted water (1.5 teaspoons per 1 liter of water) and cook until done for about 10 minutes. Drain the water from the pork, let it cool slightly, and cut into strips 5 mm thick.
- Pork: 120 g
- Salt: 3.5 teaspoons
6
Prepare shrimp parallel to the pork by boiling them in 1 liter of salted water (1.5 teaspoons) for 3 minutes. Drain the water and cool.
- Peeled shrimp: 120 g
- Salt: 3.5 teaspoons
7
Heat oil in a small heavy skillet over medium heat, add onion, sauté until golden, and place on paper towels.
- Vegetable oil: 0.3 glass
- Shallots: 1 piece
8
Mix pomelo flesh, pork, shrimp, chopped cilantro, and sesame together. Season the salad with lemon sauce and salt to taste, serve in salad bowls, and sprinkle with sautéed onions.
- Pomelo: 1 piece
- Pork: 120 g
- Peeled shrimp: 120 g
- Coriander: 20 g
- Sesame seeds: 1 teaspoon
- Salt: 3.5 teaspoons