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Vietnamese Grapefruit & Pork Salad (Pork Goi Buoi)
Vietnamese Grapefruit & Pork Salad (Pork Goi Buoi)
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From: EatingWell Magazine, January/February 2017
Goi buoi is a Vietnamese salad typically made with pomelo, a thick-skinned but super-sweet citrus fruit. In this healthy salad recipe, we use grapefruit because it's easier to find. Plus, it lends a tangy, acidic flavor to balance the vegetables.
- By: Robb Walsh EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- Pork Tenderloin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground pepper
- 1 pound pork tenderloin, trimmed
- 1 tablespoon extra-virgin olive oil
- Dressing & Salad
- 2 large red grapefruit (about 1 pound each)
- 2 cloves garlic, minced
- 1 fresh red Thai chile, minced
- 1 small shallot, minced, plus ½ cup very thinly sliced shallot, divided
- 4 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 1 cup julienned carrot
- 1 cup celery, thinly sliced diagonally
- 1 cup seeded and julienned cucumber
- 1 cup julienned red and/or yellow bell pepper
- ¼ cup fresh Thai basil
- ¼ cup fresh cilantro
- ¼ cup fresh mint
- 6 cups watercress
- ¼ cup unsalted peanuts, coarsely chopped
Preparation
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Prep
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Ready In
- Preheat oven to 425°F.
- To prepare pork: Combine garlic powder, onion powder and pepper in a small bowl. Season pork on all sides with the spice mixture. Heat oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, 3 to 4 minutes total. Transfer the pan to the oven. Roast until an instant-read thermometer inserted in the thickest part registers 140°F, 10 to 14 minutes. Let the pork rest on a clean cutting board for 30 minutes. Cut into ¼-inch-thick slices.
- To prepare dressing: Meanwhile, working over a medium nonreactive bowl, suprême grapefruit (see Tips). Squeeze the membranes to extract the juice. Using a slotted spoon, transfer the segments to another bowl, leaving the juice behind. Add garlic, chile, minced shallot, lime juice, fish sauce and sugar to the juice.
- To prepare salad: Combine sliced shallot, carrot, celery, cucumber, bell pepper, basil, cilantro and mint in a large bowl; toss with two-thirds of the dressing. Add the grapefruit; gently toss to combine.
- Divide watercress among 4 plates and top with the salad and the pork. Garnish with peanuts. Drizzle with the remaining dressing.
- Tips: Be sure to use a nonreactive bowl—stainless-steel, enamel-coated or glass—when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.
- To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.
- Serving size: 3 oz. pork & 3 cups salad each
- Per serving: 355 calories; 11 g fat(2 g sat); 6 g fiber; 36 g carbohydrates; 31 g protein; 74 mcg folate; 74 mg cholesterol; 20 g sugars; 7 g added sugars; 8,214 IU vitamin A; 102 mg vitamin C; 156 mg calcium; 3 mg iron; 719 mg sodium; 1,228 mg potassium
- Nutrition Bonus: Vitamin C (170% daily value), Vitamin A (164% dv)
- Carbohydrate Servings: 2½
- Exchanges: 2 vegetable, 1 fruit, ½ other carbohydrate, 3½ lean meat, 1½ fat
