Vietnamese Pomelo Salad (Goi Buoi Recipe)

  • Preparation: 15 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Pomelo Salad Recipe (Gỏi Bưởi)

Vietnamese Pomelo Salad (Goi Buoi) is a relatively new creation, employing the deliciously sweet Vietnamese pomelo, which is similar to grapefruit, but not as sour.
The first pomelo I bought this season was the size of a bowling ball. The other person in my house does not eat pomelo, and it took me 2 weeks to finish.
Winter is pomelo season, and sure enough, these big fat babies are everywhere. It's the grapefruit for people who don't like grapefruit. The taste is less tart, and the big meaty segments make it healthy for day-long snackage. Pomelo is also loaded with vitamin C, making it excellent for warding off seasonal cold and flu.


  • 1/2 cup (2 oz/60 g) cooked crabmeat or crayfish meat
  • 1 small chicken breast (about 4 oz/100 g), poached until cooked, then cubed
  • 1/2 small carrot, grated to yield 1/2 cup
  • 1/4 cucumber, thinly sliced to yield 1/4 cup
  • 1 pomelo (about 11/2 lbs/800 g) or 2 grapefruits, peeled and crumbled
  • 1 tablespoon minced mint leaves
  • 1/4 cup (60 ml) Fish Sauce Dip
  • 2 tablespoons crushed roasted unsalted peanuts
  • 1 tablespoon minced coriander leaves (cilantro)
  • 1 tablespoon Crispy Fried Shallots

Method Vietnamese Pomelo Salad Recipe (Gỏi Bưởi)

1, Combine the crabmeat or crayfish meat, chicken, carrot, cucumber, pomelo, mint leaves and Fish Sauce Dip in a large bowl and toss to mix well. Transfer to a serving platter and sprinkle with peanuts, coriander leaves (cilantro) and Crispy Fried Shallots.
2, Serve chilled.

Chef's Note

Since fish sauce has such a strong flavor, it is always a good idea to adjust the amounts used to suit the dish and your personal preference.

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