![]() ![]() Inspired to have extra fun, my mom suggested frying up shrimp chips (banh phong tom) to scoop up the salad. It wasnât as hard as it seems because after I got the hang of revealing the grapefruit supremes, separating them into vesicles was a meditative cinch.Īlong with the featured produce (grapefruit and other veggies in this case), thereâs usually two kinds of proteins (my mom had shrimp and chicken breast around for me to prep) lots of herbs (I sent my sister Yenchi to harvest mint from the garden and asked my nephew Colin to tear up the mint leaves) chopped nuts (my dad was put to the task of using the nut grinder/chopper) and a tangy dressing (Mom got limes from their tree). Goi salads are special event salads that take time to prep all the ingredients. Since the vesicles were very doable with the oroblanco (oro blanco means âwhite goldâ), I decided to add a magnificent goi buoi to our familyâs dinner menu. The oroblanco was easier to deal with, much better than what Iâd experienced with a pomelo salad recipe in the past. The portion was tiny because perfect vesicles are hard to come by. Iâd only had such a labor-intensive version in Vietnam at a high-end Hue restaurant. ![]() The very old-school Vietnamese approach to making pomelo salad (goi buoi) is to peel the fruit to reveal their naked segments (supremes) and then patiently separating them into vesicles. Shazam! The mildly sweet vesicles were a major find. I broke off a portion of the segment and noticed that it easily came apart into little globules (technically known as juice vesicles). It was delicately sweet with very little, if not any, bitterness. He started peeling some and handed me one of the segments. My brother Dan brought them from Visalia, a town in Californiaâs agriculturally-rich Central Valley.ĭanâs a pharmacist and locals regularly gift him freshly picked fruit from their nearby orchards. When I arrived, I notice in their entryway a basket full of oroblancos, a type of sweet grapefruit with a short season. The first time was the day after Thanksgiving at my parentsâ house. Within the past seven days, Iâve made this salad twice.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |