If you ever visit Vietnam, you’re bound to come across Vietnamese Pomelo Salad (Goi Buoi) in restaurants both big and small. This refreshing dish is a favourite for its fruity, citrusy pomelo base combined with fresh, crunchy ingredients. The best part? It’s highly versatile – you can mix and match with what you have in your fridge, as long as pomelo remains the star of the dish.
The role of Pomelo in Vietnamese culture
Pomelo is one of Vietnam’s most beloved fruits, especially during Lunar New Year (Tet). Around this festive time, you’ll see pomelos everywhere – stacked high in fruit shops, supermarkets, or even on bicycles as vendors pedal through the streets.
Why is pomelo so special during Tet?
- Symbolism: Pomelo is one of the five essential fruits on the Tet shrine, symbolising prosperity and gratitude.
- Dietary Balance: During Tet, when families indulge in rich, high-protein foods, pomelo in any form – be it fresh or in a salad – offers a refreshing balance.
In my family, we stock up on pomelo during Tet and often exchange it as a thoughtful and meaningful gift.
For a detailed introduction to pomelo and its varieties across Vietnam, check out this comprehensive guide.
Vietnamese Pomelo Salad: A taste of home
As Tet approaches, I find myself drawn to traditional dishes that keep me connected to Vietnam, even from over 6,000 miles away. This Vietnamese Pomelo Salad is one such dish. It’s simple to prepare, adaptable to your tastes, and delivers a delightful mix of flavours and textures.
Ingredients
Here’s what I used for my Goi Buoi this time. Feel free to adapt based on your preferences or what’s in your fridge!
Key ingredients
- Pomelo: The star ingredient! Pomelo resembles grapefruit but is larger, with a sweeter or sweet-sour taste. For this recipe, use half a pomelo, peel away the skin and separate the juicy segments.
- Carrot: Julienne for easy mixing.
- Cucumber and pointed pepper: Slice into thin sticks and rings for a vibrant crunch.
- Onion: Thinly slice into rings, then rinse under cold water to tone down the raw flavour.
- Cooked king prawns and boiled pork belly: These add protein to the dish. You can use one, both or substitute with fried tofu for a vegetarian option.
Herbs
Fresh mint and coriander leaves bring a burst of freshness to the salad.
Optional garnish
Fried onions and crushed peanuts for extra texture. I skipped these today as my husband prefers the pure fruity flavours.
Sweet & sour dressing
This simple dressing ties the salad together: in a small bowl, mix 1 part fish sauce, 1 part sugar, 1 part lime juice, minced garlic and chopped red chilli.
Method
This salad super easy to make:
- Combine all the salad ingredients in a large bowl.
- Pour the dressing over the top and mix well.
- Let the salad sit for 10 minutes to allow the flavours to meld.
- Serve immediately and enjoy the refreshing burst of citrusy goodness.
Pro Tip: For special occasions, try serving the salad in a hollowed-out pomelo skin for a unique presentation.
Goi Buoi makes an excellent starter for family meals or festive gatherings. Its refreshing flavours and vibrant colours are sure to impress your guests.
Share your creations
I hope you enjoy making and eating this Vietnamese Pomelo Salad as much as we do. If you give it a go, let me know how it turns out! What vegetables and proteins did you include?
If you’re a fan of fruity salads, don’t forget to check out my recipes for Mango Salad and Avocado Mango Rolls too!
Vietnamese Pomelo Salad Recipe (Gỏi Bưởi)
Description
Vietnamese Pomelo Salad (Gỏi Bưởi) is a refreshing, citrusy dish featuring juicy pomelo, fresh herbs and your choice of protein like prawns or pork. Tossed in a sweet and tangy fish sauce dressing, it's a versatile and vibrant starter perfect for festive occasions or a light family meal.
Vietnamese Pomelo Salad - Goi Buoi
Sweet & Sour Dressing
Instructions
-
Prepare the ingredients
- Peel the pomelo, separate the segments, and remove any seeds.
- Prepare the vegetables: julienne the carrot, slice the cucumber and pepper, and rinse the sliced onion under cold water.
- Cook and slice the protein if not done already.
-
Mix the dressing
- Combine fish sauce, sugar, lime juice, garlic, and red chilli in a small bowl. Stir until the sugar dissolves.
-
Assemble the salad
- In a large bowl, combine the pomelo, vegetables, herbs and protein.
- Pour the dressing over the salad and toss gently to coat everything evenly.
-
Let it rest
- Allow the salad to sit for 10 minutes to absorb the flavours.
-
Serve and enjoy
- Transfer to a serving plate or a hollowed-out pomelo skin for a fun presentation. Garnish with fried onions and peanuts if desired.
Servings 4
- Amount Per Serving
- Calories 221.72kcal
- % Daily Value *
- Total Fat 13.85g22%
- Saturated Fat 4.96g25%
- Cholesterol 65.25mg22%
- Sodium 941.1mg40%
- Potassium 357.37mg11%
- Total Carbohydrate 16.24g6%
- Dietary Fiber 1.77g8%
- Sugars 11.25g
- Protein 9.06g19%
- Vitamin A 183.46 IU
- Vitamin C 43.29 mg
- Calcium 52.09 mg
- Iron 0.69 mg
- Vitamin D 0.03 IU
- Vitamin E 0.94 IU
- Vitamin K 17.36 mcg
- Thiamin 0.16 mg
- Riboflavin 0.12 mg
- Niacin 2.54 mg
- Vitamin B6 0.29 mg
- Folate 29.25 mcg
- Vitamin B12 0.66 mcg
- Phosphorus 152.51 mg
- Magnesium 40.73 mg
- Zinc 0.85 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Pomelo Tips: Choose a pomelo that feels heavy for its size, as it will be juicier. Removing the skin and membrane can take a little time, but it's worth the effort for the best texture.
- Customise the Protein: You can swap the prawns and pork belly for grilled chicken, tofu, depending on your preference.
- Vegetable Swaps: Feel free to add thinly sliced vegetables you have or prefer like radish, bell peppers.
- Adjust the Dressing: For a milder flavour, reduce the chilli or add a splash of water. You can also substitute lime juice with rice vinegar if needed.
- Make Ahead: Prep the dressing and ingredients in advance, but mix them together just before serving to maintain freshness and crunch.
- Presentation Idea: Use half a hollowed-out pomelo skin as a serving bowl. The dish is all about adaptability, so get creative and make it your own.
