The combination of tropical fruit and succulent shredded chicken makes Gỏi Bưởi a standout starter for your lunch. The freshness of various vegetables is blended with the creamy sweetness of our signature plum sauce.
Executive Chef Nguyễn Phi Công from Mai House Saigon Hotel
Ingredients:
- Chicken breast: 250g
- Tân Triều pomelo: 500g
- Cucumber julienne: 200g
- Carrot julienne: 150g
- Bean sprouts: 150g
- Morning glory cress: 50g
- Bean curd skin: 50g
- Roasted peanut: 30g
- Red chili julienne: 15g
- Shallot julienne: 25g
Chicken seasoning:
- Fish sauce: 100g
- Sugar: 150g
- Plum puree: 100g
- Kumquat juice: 50g
- Olive oil: 50g
Plum sauce:
- Fish sauce: 100g
- Sugar: 150g
- Plum puree: 100g
- Kumquat juice: 50g
- Olive oil: 50gr
Gỏi Bưởi – Vietnamese Tết Special Salad
Preparation:
For the chicken seasoning:
- Cook the fish sauce and sugar together until the sauce thickens, then add the rest of the ingredients and stir well.
For the dish:
- Prepare the chicken, then steam and shred the meat into fine pieces
- Marinate the chicken in the prepared seasoning for about 30 minutes
- Arrange the vegetables, pomelo and chicken in a serving bowl
- Decorate herbs in the middle of the bowl
- Sprinkle the prepared plum sauce evenly on.
For the signature sauce:
- Stir all the prepared ingredients well until the sauce becomes smooth.
You can enjoy Vietnamese Tết Salad or our Tết Traditional Set Lunch at C’est La Vie Restaurant, 2nd Floor, Mai House Saigon Hotel, 157 Nam Kỳ Khởi Nghĩa Street, Võ Thị Sáu Ward, Hồ Chí Minh City. Tel: +84 (0) 2873039000.
OVietnam