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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.

Source: EatingWell Magazine, January/February 2017


Recipe Summary

1 hr
1 hr


Pork Tenderloin
Dressing & Salad


Instructions Checklist
  • Preheat oven to 425 degrees 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 degrees F, 10 to 14 minutes. Let the pork rest on a clean cutting board for 30 minutes. Cut into 1/4-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.

Nutrition Facts

3 oz. pork & 3 cups salad each
355 calories; protein 31.1g; carbohydrates 36g; dietary fiber 5.5g; sugars 19.5g; fat 11g; saturated fat 2.1g; cholesterol 73.7mg; vitamin a iu 8214.2IU; vitamin c 101.7mg; folate 74.2mcg; calcium 155.9mg; iron 2.9mg; magnesium 94mg; potassium 1227.6mg; sodium 719.4mg; added sugar 7g.

2 vegetable, 1 fruit, 1/2 other carbohydrate, 3 1/2 lean meat, 1 1/2 fat