Vietnamese Pomelo Salad Goi Buoi Tom Thit

Name: Vietnamese Pomelo Salad Goi Buoi Tom Thit
Ingredients: Yields: 2 as a main dish, 4 to 6 as a side dish; Ingredients; 1/2 teaspoon salt; 8 ounces (240 g) large shrimp, peeled and deveined; 4 ounces (120 g) boneless skinless chicken breast or boneless pork chop; 1 medium pomelo, or 1/2 large pomelo; 1 carrot, peeled and cut into fine shreds; 1/4 cup mint leaves, chopped; 2 tablespoons chopped cilantro, leafy tops only; 1/4 cup chopped unsalted, roasted peanuts; 2 tablespoons Crispy Caramelized Shallot (hanh phi, optional); Dressing; 2 tablespoons fish sauce; 1 1/2 tablespoon fresh lime juice; 1 tablespoon water; 1 1/2 tablespoons sugar; 1 small clove garlic, finely chopped and mashed, or put through a press; 1 red Thai chile or 1/2 Fresno chile, chopped

Vietnamese Pomelo Salad Goi Buoi Tom Thit was pinched from <a href="http://www.vietworldkitchen.com/blog/2014/04/vietnamese-pomelo-salad-recipe.html" target="_blank">www.vietworldkitchen.com.</a>

INGREDIENTS

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Yields: 2 as a main dish, 4 to 6 as a side dish

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Ingredients

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1/2 teaspoon salt

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8 ounces (240 g) large shrimp, peeled and deveined

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4 ounces (120 g) boneless skinless chicken breast or boneless pork chop

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1 medium pomelo, or 1/2 large pomelo

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1 carrot, peeled and cut into fine shreds

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1/4 cup mint leaves, chopped

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2 tablespoons chopped cilantro, leafy tops only

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1/4 cup chopped unsalted, roasted peanuts

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2 tablespoons Crispy Caramelized Shallot (hanh phi, optional)

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Dressing

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2 tablespoons fish sauce

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1 1/2 tablespoon fresh lime juice

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1 tablespoon water

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1 1/2 tablespoons sugar

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1 small clove garlic, finely chopped and mashed, or put through a press

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1 red Thai chile or 1/2 Fresno chile, chopped

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