Some dishes are just so unexpectedly good that they stick with you long after the meal is over. That’s exactly what happened the first time I had a pomelo salad, or Goi Buoi, at Anchovies and Salt, my favorite Vietnamese restaurant in all of Washington. It’s an amazing restaurant that takes nostalgic Vietnamese dishes and flavors, elevating them with the love and attention they deserve. I still remember being blown away by the harmony of textures and flavors in that dish. It was tangy, savory, and herbaceous, with the perfect balance of textures and juiciness that made every bite exciting. Inspired by that experience, I knew I had to recreate a version at home, and what better occasion than Hanna’s birthday dinner?
One of the traditions Hanna and I started early on in our relationship is cooking each other a multi-course dinner on our birthdays. A really thoughtful, home-cooked food made with love. It’s our way of showing appreciation and love for each other through food.
For this year’s dinner, I immediately thought back to that pomelo salad and how refreshing it was. Not only would it wake up the palate, but I knew it’d be the perfect salad course for the four-course dinner I had prepared. Turns out, this was one of Hanna’s favorite dishes I’ve ever made for her. After Hanna’s first bite, she mentioned that it actually reminded her of Lao laab (larb) in how it hits your tongue with that medley of herbs, citrus, fish sauce, and heat. But instead of minced meat, the pomelo becomes the star. It’s light, zesty, and bursting with flavor.
Gỏi Bưởi, or Vietnamese Pomelo Salad, is a vibrant and refreshing dish that beautifully showcases the balance and depth of Vietnamese cuisine. At its core, it’s a salad made with juicy segments of pomelo, often paired with poached shrimp, a medley of fresh herbs like Thai basil, mint, and cilantro, and topped with crushed roasted peanuts and crispy fried shallots. Everything is tied together with a tangy-sweet nuoc cham dressing made from fish sauce, lime juice, sugar, garlic, and chili.
What makes goi buoi truly special is its perfect harmony of textures and flavors. The pomelo brings a sweet-tart citrus brightness that wakes up the palate. The dressing adds a rich, umami depth from the fish sauce, balanced by the acidity of the lime and the subtle sweetness of the sugar. Thinly sliced chilies add a gentle heat that lingers, while the peanuts and fried shallots provide a satisfying crunch. Finally, the fresh herbs elevate the entire dish with their bright, aromatic notes, bringing it all together.
Pomelo can look intimidating, but once you get the hang of it, it’s super easy to work with!
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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