Vietnam · Vietnam

Pomelo, Mint and Peanut Salad

Name: Pomelo, Mint and Peanut Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: pomelo segments, torn 400 g; shallot, thinly sliced 60 g; mint leaves 10 g; coriander leaves 8 g; Thai chili, minced 4 g; roasted peanuts, chopped 40 g; fish sauce 20 ml; lime juice 25 ml; sugar 8 g; warm water for dressing 30 ml; vegetable oil for frying shallot 60 ml

Pomelo segments tossed with crispy fried shallot, mint, peanuts and a fish-sauce lime dressing.

30 minutes · 4 servings · Moderate

Pomelo is the fruit of the new year in Vietnam, and this salad puts it in a dish that is cool and sharp rather than sweet. The segments are picked out and torn by hand so the membranes come away with them, which stops the salad from going bitter, and the fried shallot on top is there for the contrast in texture. The dressing is salty and sour at once, and the peanuts are for crunch rather than flavour.

Ingredients

pomelo segments, torn400 g
shallot, thinly sliced60 g
mint leaves10 g
coriander leaves8 g
Thai chili, minced4 g
roasted peanuts, chopped40 g
fish sauce20 ml
lime juice25 ml
sugar8 g
warm water for dressing30 ml
vegetable oil for frying shallot60 ml

Directions

1
Heat oil to 160°C. Fry shallot 2 minutes until pale gold. Drain on paper.
Shallot is pale gold and smells sweet.
2
Whisk fish sauce, lime juice, sugar with 30 ml warm water until the sugar dissolves.
Dressing is balanced and tastes bright.
3
Combine pomelo, mint, coriander, chili and dressing. Top with fried shallot and peanuts. Serve immediately.
Pomelo segments stay plump and mint smells fresh.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content