Recipe courtesy of Luke Nguyen
Pomelo and Mud Crab Salad: Goi Buoi
1 hr 19 min
15 min
4 servings
1 hr 19 min
15 min
4 servings


  • 2 tablespoons vegetable oil
  • 1 clove garlic, finely diced
  • 1 3/4 ounces dried shrimp, soaked in water for 1 hour, then drained
  • 1 pink pomelo or 2 small pink pomelos
  • 7 ounces mud crab meat
  • 5 fresh mint leaves, sliced
  • 5 fresh perilla leaves, sliced
  • 5 fresh Vietnamese mint leaves, sliced
  • 5 fresh Asian basil leaves, sliced
  • 1 tablespoon fried red Asian shallot* (See Cook's Note)
  • 1/2 tablespoon fried garlic chip
  • 3 tablespoons Dipping Fish Sauce, recipe follows
  • 1 chile, sliced, for garnish
  • Roasted peanuts, for garnish
Dipping Fish Sauce
  • 3 tablespoons fish sauce
  • 3 tablespoons white vinegar
  • 2 tablespoons sugar
  • 4 ounces or 1/2 cup water
  • 2 cloves garlic
  • 1 chile, chopped
  • 2 tablespoons fresh lime juice


Add the vegetable oil to a hot fry pan, then add the garlic and cook until fragrant. 

Add the dried shrimp and stir fry for 3 minutes, or until crispy and golden brown. Remove from the pan and allow to cool. 

Peel and segment the pomelo and break into bite-size pieces, and then place in a large mixing bowl. Add the dried shrimp, crab meat, mint, perilla leaves, Vietnamese mint leaves, Asian basil leaves, fried red shallots, fried garlic chips, and dipping fish sauce. 

Combine and mix well. 

Transfer to a dish and garnish with peanuts and chile.

Dipping Fish Sauce

To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

Cook's Note

*Can be found at specialty Asian markets. Pomelo can be substituted with grapefruit. Mud crab can be substituted with blue swimmer or spanner crab.

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