My time spent in Vietnam is one of fond memories. My staff, the city of Da Nang, the ancient city of Hoi An, Ban Xao, beer LaRue and the infamous pomelo are all things that come to mind. I would always get excited when the pomelo would come into season, and for good reason.

Looking somewhat like an overgrown grapefruit, pomelos are one of the tastiest fruits I have ever experienced. With it's slight grapefruit-like flavor and refreshing nature, pomelos are something to watch out for during the winter months.

This salad is one of my favorites. The sweetness of the crab pairs perfectly with the saltiness of the fishsauce. The lime and pomelo play off one another like Penn and Teller and the mint offers a cooling effect to compensate for the heat of the chile. Full of fresh ingredients and flavors, this Vietnamese crab salad is not to be missed.

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Crab and Pork Salad w/ Pomelo, Mint and Lemongrass

Thit Cua Tron Voi Rau Thom Va Sa

Printable version of this Crab and Pork Salad w/ Pomelo, Mint & Lemongrass recipe (word doc).

Ingredients:

 16 oz   Dungeness (sub King) crab meat, rough chop

 12oz   Pork loin, cubed and pan seared

 4oz   Onion, julienne

 2 ea carrot, julienne

 4 tablespoons dried shrimp (the small ones), smashed in a mortar

 2 sections Pomelo, peeled and separated

 2 ea English Cucumber, julienne

 4oz   peanuts

 2oz   Shallots, fried

 1 tablespoon Lime juice

 1 clove Garlic, chopped

 2 ea red Chile, chopped

 1 tablespoon vinegar

 1 bunch Asian celery, cut into 2 inch lengths

 1 tablespoon fish sauce

 2oz   Mint, julienne

 2 ea Lemongrass, sliced thin

Salt, white pepper and sugar to taste

Preparation:

1.      Mix and toss all non-liquid ingredients together.

2.      Place the lime juice, garlic, vinegar and fish sauce into a small mixing bowl and combine. Season a bit with the salt, white pepper and the sugar (so you have a salty sweet dressing) and toss this with the other ingredients, rest for ½ hour, recheck seasoning and serve.

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