Vietnamese Pomelo Salad (Gỏi Bưởi)

  • Preparation: 20 mins
  • Cooking: 20 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Pomelo Salad (Gỏi Bưởi)

Native to Southeast Asia, the pomelo is a citrus fruit that resembles an overgrown grapefruit, with a thick peel and a similar flavor, though it is usually less tart. In America, pomelos are sold during the winter months. I like to make Vietnamese Pomelo Salad (Gỏi Bưởi) late in the season, when the fruit is a little less juicy but the flavor is more concentrated. In Vietnamese Cuisine, the pomelo is a symbol of prosperity, so the fruit is often served at New Year’s celebrations. Bright and fresh, it’s a fine companion to rich grilled meats.


  • 2½ tablespoons freshly squeezed lemon juice
  • 2 tablespoons Fish sauce
  • 1 tablespoon shallot oil or canola oil
  • 1 tablespoon sugar
  • ¼ teaspoon minced Thai chile
  • ¼ teaspoon kosher salt
  • 4 large pomelos
  • 6 cups frisée
  • 1 cup thinly sliced red onion
  • ¼ cup chopped fresh rau ram or spearmint
  • Fried shallots, for garnish

Method Vietnamese Pomelo Salad (Gỏi Bưởi)

1, To make the dressing, in a small bowl, whisk together the lemon juice, fish sauce, shallot oil, sugar, chile, salt, and 1 tablespoon water until the sugar has dissolved.
2, Working with 1 pomelo at a time and using a sharp knife, cut off both ends of the fruit so it will stand upright on your cutting board. Stand the pomelo on the board and slice downward, following the curve of the fruit, to cut away the thick peel and pith, revealing the flesh. Then, holding the fruit in your nondominant hand, cut along both sides of each segment to release it from the membrane. Cut the segments into bite-size pieces. Repeat with remaining pomelos.
3, In a large bowl, combine the frisée, onion, rau ram, and pomelo pieces. Pour the dressing over the ingredients and toss to coat evenly. Garnish with the fried shallots and serve.

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