By: Lan Do, Executive Chef and Owner of Bánh Mì Très Bon
White or red Pomelo – (1 medium)
(in the restaurant, they order their pomelo from Vietnam)
Green Papaya, julienned (1/2 medium)
Carrots, peeled and julienned or shredded (2 jumbo),
Basil leaves,chopped into fine strips (1 cup)
Roasted peanuts, finely chopped (1/2 cup)
Large or jumbo shrimp, peeled and deveined, cut in half & boiled (1/2 pound)
White sugar (100 grams)
Fish sauce (50ml)
Garlic, minced (20 grams)
Lime juice (40 grams, approximately 2 limes)
Red chili peppers, minced (2)
- Peel pomelo and remove all the skins, break the pomelo flesh into small pieces.
- Toss pomelo, shredded green papaya, carrots, prawns and basil into bowl
- Make dressing: Add lime juice and fish sauce to sugar, whisk well until dissolved. Add minced garlic and mince red chili peppers.
- Dress salad.
- Sprinkle chopped peanuts on top of salad.
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