Best 3 Pomelo Salad With Rice Vermicelli Recipes
Welcome to the fascinating world of pomelo salad with rice vermicelli, a delightful dish that tantalizes taste buds with its refreshing and invigorating flavors. Originating from Southeast Asia, this vibrant salad showcases the perfect harmony between sweet, sour, and savory elements. As you embark on this culinary journey, we'll guide you through the essential steps to create an unforgettable pomelo salad, ensuring a delightful sensory experience with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
POMELO SALAD WITH RICE VERMICELLI
A light and refreshing cold salad loaded with Asian flavors, and only 4 SmartPoints per serving on the WW Green plan!
Provided by Kim's Cooking Now
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
- Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
- Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 43.3 g, Fat 0.6 g, Fiber 3.4 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 649.4 mg, Sugar 6.2 g
SHRIMP POMELO SALAD
A refreshing appetizer salad or perfect on its own as a meal, this tasty pomelo salad is far from boring!
Provided by A Day In the Kitchen
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
- Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
- Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 22.8 g, Cholesterol 110.7 mg, Fat 5.4 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 0.8 g, Sodium 846.5 mg, Sugar 4.6 g
RICE VERMICELLI SALAD WITH GRILLED PORK AND SPRING ROLLS
While living in Colorado, I worked for an all Vietnamese company that made wreaths and wall decorations out of red river birch and white willow twigs as their office manager. I worked there for 10 years and became very close to the people that I worked with. Often the owner of the company would treat me to lunch from his favorite Vietnamese restaurant. I always requested this dish. He once told me the name of it but darned if I could ever understand what he was saying, let alone how to spell it. Anyway, I just had to recreate this wonderful Vietnamese dish from memory because I have missed it so much. Here is what I have come up with.
Provided by Karen From Colorado
Categories Pork
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Partially freeze pork for easy slicing; slice thin.
- Marinade pork strips in the soy sauce and garlic powder for 1 hour.
- Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
- Heat egg rolls; cut into 1 inch pieces.
- Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
- Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
- Top vegetables with pork strips and egg roll pieces.
- Sprinkle peanuts on top.
- Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
- Repeat for a second serving.
Nutrition Facts : Calories 762.7, Fat 19.4, SaturatedFat 4.8, Cholesterol 142.9, Sodium 1814.3, Carbohydrate 84.7, Fiber 6.1, Sugar 3.2, Protein 60.3
Tips:
- Choose ripe pomelos: Look for pomelos with a bright yellow or slightly greenish-yellow color. Avoid pomelos with blemishes or bruises.
- Segment the pomelo carefully: Use a sharp knife to cut around the membrane of each segment, then gently pull the segments apart. Be careful not to break the segments.
- Soak the rice vermicelli: Before cooking the rice vermicelli, soak it in warm water for 10 minutes, or until it is softened. This will help to prevent the vermicelli from becoming too sticky.
- Use a light dressing: The dressing for this salad should be light and flavorful. A simple vinaigrette made with rice vinegar, lime juice, and fish sauce is a good option.
- Add some herbs: Fresh herbs, such as cilantro, mint, and basil, can add a lot of flavor to this salad. Add them just before serving.
Conclusion:
Pomelo salad with rice vermicelli is a refreshing and flavorful salad that is perfect for a summer meal. The pomelo segments are sweet and juicy, and the rice vermicelli adds a chewy texture. The dressing is light and flavorful, and the herbs add a pop of freshness. This salad is easy to make and can be tailored to your own taste preferences. Try experimenting with different dressings and herbs to create a salad that you love.
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