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.

Ingredients 4 servings

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  • 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

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition information

  • 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:
  • Exchanges: 2 vegetable, 1 fruit, ½ other carbohydrate, 3½ lean meat, 1½ fat

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