Phu Quoc Recipes

Pomelo and Char-Grilled Shrimp Salad

Gỏi Bưởi với Tôm Nướng

This refreshing salad juxtaposes the sweet-tart flavor of the pomelo (bưởi), a larger and sweeter cousin of the grapefruit, with the savory smokiness of grilled shrimp, all enhanced by the fragrance of the coriander and basil along with the crunchy peanuts. Serve it as part of a multicourse meal or as a lunch or light supper main course. If you cannot find pomelo, substitute the sweetest grapefruit that you can find.

Serves 6

20 ml fish sauce

5 ml soy sauce

30g minced shallot or scallion

5g teaspoon ground white or black pepper

15g teaspoon sugar

18–24 medium shrimp, peeled and deveined, tails left on

30 ml vegetable oil

150g julienned carrots

150g julienned cucumber that has been peeled and seeded

1 pomelo, peeled and segmented, then cut into bite-size pieces

30 Vietnamese or Thai basil leaves (rau quế), shredded

10 sprigs fresh coriander, coarsely chopped

1 small red chili, minced

250ml nước chấm dipping sauce (recipe follows)

100g chopped roasted peanuts

Soak 6-10 bamboo or wooden skewers in hot water for about 30 minutes; set aside. Mix the fish sauce, soy sauce, shallot, pepper, and sugar with the shrimp; let marinate for 20–30 minutes, then add the oil and toss. Soak the carrots and cucumber in lightly salted ice water for 20 minutes and drain.

Place the shrimp on the skewers and grill over high heat until just done. Toss the carrots, cucumber, pomelo, basil, coriander, chili, and dipping sauce in a bowl, then add the cooked shrimp and toss gently. Arrange on a platter or in individual servings and sprinkle the peanuts over top. Serve immediately.

Basic Vietnamese Dipping Sauce

Nước Chấm

A requirement at every Vietnamese table, nước chấm is used to season grilled and steamed meats, salad and fried rolls, vegetables and seafood. It is used in many recipes, too, but is always put on the table for each individual to dip as their taste dictates. This recipe has a distinct southern Vietnam influence with the addition of lime juice, water, and sugar. You may also use rice vinegar instead of all or part of the lime juice for a variation. In the central and northern regions, nước chấm is often made using only the fish sauce and chilis, perhaps with just a touch of sugar.

For those of you that are challenged by the flavor of fish sauce, try substituting two-thirds of the fish sauce with soy sauce. The next time, try a little less soy and more fish sauce, and you will be ready for the real thing before long.

Makes 500ml

175ml warm water

30-40g sugar

125ml fish sauce

60ml lime juice or rice vinegar

2–3 small chilis (red or green), thinly sliced

1 garlic clove, peeled and sliced (optional)

Mix the water and sugar, stirring until the sugar is dissolved. Combine with the rest of the ingredients and serve. This sauce is typically made fresh for each meal, but leftovers will keep several days in the refrigerator.