Thuy Diem Pham: POMELO AND PRAWN PEA SHOOT SALAD GỎI BƯỞI TÔM

20 minutes

Serves 4

Extracted from One Pan Vietnam by Thuy Diem Pham (Quadrille, RRP £22) Photography © Laura Edwards

This is a light and refreshing Vietnamese salad, originating from the southern Mekong Delta, where pomelos are abundant. Traditionally, it combines the tangy sweetness of pomelo with fresh prawns and fragrant herbs, symbolizing prosperity in Vietnamese culture. This version adds avocado for a creamy texture, bringing a new layer of richness to the dish.

In a Western setting, pomelo can be swapped with grapefruit, and it would be just as delicious. Purple perilla (also known as shisho leaves) is available in most Asian stores. For a quicker option, ready-cooked prawns work well and save time without losing any flavour.

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Method

In a large bowl, combine the prawns, pomelo, avocado and mango, along with the pea shoots, perilla, Thai basil and mint.

Drizzle the tamarind sauce over the salad ingredients, tossing gently to ensure everything is evenly coated. Plate up the salad for serving, then sprinkle over the crispy fried shallots.

Serving Suggestion
Traditionally, this salad is served as a starter, often accompanied by rice crackers, bánh phồng tôm, for an extra crunch. This salad also makes a great side dish to complement many of the recipes in this book, helping create a well-rounded, balanced meal.

Make it Veggie
Simply omit the prawns and use sweet soy sauce for the dressing.