Vietnamese Gỏi Salad with Prawns, Tofu and Pomelo

Vietnamese Gỏi Salad with Prawns, Tofu and Pomelo

A vibrant, colourful, crunchy, sweet and sour Vietnamese Gỏi salad with pomelo, prawns, tofu and lots of fresh herbs. Don’t skimp out on the nuoc cham dressing!

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Course: Salad

Cuisine: Vietnamese

Diet: Pescatarian

Prep Time: 24

Cook Time: 6

Total Time: 30

Servings: servings

Author: Eff | Food Daydreaming

Equipment

Ingredients

Nuoc cham dressing
1 small carrot, finely shredded
2 tablespoons rice wine vinegar
2 tablespoons coconut sugar or granulated sugar
1/2 pomelo
8 to 12 prawns, fresh, peeled and deveined, or frozen or pre-cooked
1 packet pre-marinated honey-soy tofu
1/2 teaspoon sesame oil
1/4 green cabbage, finely shredded
1/4 purple cabbage, finely shredded
4 scallions
1/2 cup coriander
1/3 cup Vietnamese mint
1/3 cup mint
Peanuts, optional
Prawn crackers, optional

Instructions

First, make the nuoc cham dressing. There’s an entire post breaking down the ingredients, flavours and how to make it balanced for individual tastes. Set it aside while prepping the rest of the salad so the flavours can meld.
Make the quick pickled carrot by combining the shredded carrot with the rice wine vinegar and coconut or granulated sugar. Stir and set aside, remembering to give it a stir every now and then.
To prep the pomelo, slice away the top and bottom of the fruit, keeping some of the white pith intact. Carefully, score the pith from top to bottom around the fruit and pry the skin and as much of the pith away as possible. Find the segment line and pull or cut the pomelo in half. Wrap one half in cling film and store in the fridge for another recipe (or dip it in lime and chilli salt and enjoy it fresh!). Remove the membrane between the pomelo slices and gently ease out the vesicles. Set them aside.
If using frozen prawns, cook them as per the packet directions. For raw prawns, bring a pot of salted water to the boil and cook the prawns for 2 to 3 minutes, or until they are no longer translucent, bright pink and float to the surface. Scoop them out and refresh them with cold or iced water to stop them cooking further.
While the prawns are boiling, heat the sesame oil in a small frying pan over medium heat. Cook the honey-soy tofu pieces, about 3 minutes per side, until heated through and slightly charred and crispy on the edges. Set aside to cool and then chop into smaller, bite-sized pieces.
When ready to serve the salad, start by chopping the scallions and herbs. In a large bowl, add the cabbage, quick-pickled carrot, scallions and herbs. Toss to mix. Add the pomelo, prawns and tofu on top, scatter with peanuts if using, and then drizzle with some of the nuoc cham dressing.
Serve, with or without prawn crackers, and the leftover nuoc cham.

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