Gỏi Bưởi
Gỏi & Cuốn • Việt Nam
Về Gỏi Bưởi
Pomelo salad with shrimp, pork, coconut flakes, and herbs
How to Make Gỏi Bưởi (Traditional & Healthy Version)
Gỏi Bưởi, or Vietnamese pomelo salad, is a vibrant and refreshing dish originating from the lush Mekong Delta region of Vietnam. This traditional non-vegetarian salad balances sweet, sour, salty, and spicy flavors, delivering a delightful taste experience with every bite. Pomelo, the star ingredient, is tossed with succulent shrimp, tender poached chicken, fresh herbs, roasted peanuts, and a zesty fish sauce dressing. The result is a light yet satisfying salad that showcases the diversity and creativity of Vietnamese cuisine. Gỏi Bưởi is often served at festive gatherings, family meals, and special occasions, reflecting the importance of fresh, seasonal ingredients in Vietnamese cooking. Its crisp textures and bright flavors make it a popular starter or light meal, especially during warmer months. This healthy version of Gỏi Bưởi is perfect for health-conscious eaters, as it is low in calories and packed with nutrients, while honoring the authentic flavors and traditions of Vietnam.
Ingredients(for 1 medium salad plate (about 250g))
- 2 cups Pomelo (peeled and segmented (Bưởi))
- 100g Shrimp (medium-sized, peeled and deveined (Tôm))
- 80g Chicken breast (poached and shredded (Gà luộc xé))
- 1/2 cup Carrot (julienned (Cà rốt))
- 1/4 cup Fresh mint leaves (Vietnamese mint (Rau răm))
- 1/4 cup Fresh coriander (finely chopped (Ngò rí))
- 2 tbsp Roasted peanuts (lightly crushed (Đậu phộng rang))
- 2 tbsp Fried shallots (crispy (Hành phi)) - optional
- 2 tbsp Fish sauce (Nước mắm)
- 1.5 tbsp Lime juice
- 1 tbsp Palm sugar (or light brown sugar)
- 1 Bird’s eye chili (finely chopped (Ớt)) - optional
- 1 clove Garlic (minced (Tỏi))
Instructions
- 1
Prepare the pomelo by peeling and removing the white membrane. Separate into bite-sized segments.
5 minutes
Use a sharp knife to avoid bruising the pomelo flesh.
- 2
Poach the shrimp and chicken breast in lightly salted simmering water until cooked through. Remove, cool, and shred the chicken; slice the shrimp in half lengthwise.
10 minutes
Do not overcook shrimp for best texture.
- 3
Julienne the carrot and set aside. Chop fresh herbs (mint and coriander) finely.
3 minutes
For extra crunch, soak carrots in cold water for 5 minutes and drain.
- 4
Make the dressing: In a small bowl, combine fish sauce, lime juice, palm sugar, minced garlic, and chili (if using). Stir until sugar dissolves.
2 minutes
Adjust lime and fish sauce to taste for perfect balance.
Why This Dish is Healthy
This Vietnamese pomelo salad is an excellent healthy meal choice due to its low calorie density, high protein, and abundance of fresh vegetables and fruits. The absence of heavy oils or fried elements keeps the fat content moderate, while the use of natural ingredients ensures a nutrient-rich, satisfying dish. It is perfect for weight management and overall wellness.
Gỏi Bưởi is rich in vitamin C, antioxidants, and fiber thanks to the pomelo and fresh vegetables. Shrimp and chicken provide lean protein, while herbs add vitamins A and K. Roasted peanuts contribute healthy fats and minerals like magnesium. The dressing is low in saturated fat, and the dish is naturally gluten-free and dairy-free, making it suitable for a variety of diets.
Pro Tips
- 💡Tip 1: Use ripe pomelo for the juiciest, sweetest segments.
- 💡Tip 2: Chill the salad ingredients before assembly for an extra refreshing experience.
- 💡Tip 3: For a vegetarian adaptation, substitute shrimp and chicken with tofu and increase the amount of herbs.
Storage & Serving
Best enjoyed fresh. If storing, keep components separate in airtight containers in the refrigerator for up to 1 day; combine and dress just before serving to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 70.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 9.0 g |
| Total Fat | 2.0 g |
| Fiber | 1.0 g |
