Name: Pummelo and Shrimp Salad
Yield: Makes 4 to 6 servings as part of multi-dish meal
Cuisine: Vietnamese
Ingredients: 1 large Pummelo or 2 large grapefruits; ¼ cup Peanuts, roastedin dry pan, roughly chopped; ¼ tsp. Kosher salt; 2 tbsp. Granulated sugar; 12 to 24 pieces Shrimp chips (bánh phồng tôm), deep-fried (optional); 2 Long red chilies, cut into thin rings or fine julienne ⅛ inch (0.3 cm.) thick; ¼ cup Cilantro, roughly chopped (leaves and stems); ½ cup Very fine julienne carrots, ⅙-inch (.1 cm.) thickness, about 2 inches long (5 cm.); ½ cup Mint leaves, sliced about ¼ inch (0.6 cm.) thick; 1 tbsp. Fish sauce (nước mắm); ¼ lb. (113 g.) Lean pork, such as loin or leg, one piece, about 1 inch (2.5 cm.) thick and 3 inches (7.5 cm.) long; ¼ lb. (113 g.) small shrimp, deveined with shell still on

Preparation info

Makes
4 to 6
servings as part of multi-dish meal

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Pummelo, a giant citrus fruit now available in the U.S., has an enticing sweet and sour flavor. The flesh, unlike an orange or grapefruit, is easily separated into individual juice-filled sacs. Piles of these fruits populate markets all over Vietnam, especially during at peak of their season from September through November. Dipped in the spicy chili salt (muối tiêu), they are a typical Vietnamese snack.

To access the fruit inside these thick