Pomelo Salad (Goi Boi) Recipe
A bright Vietnamese pomelo salad tossed with red and green onions, fresh herbs, and a tangy fish‑sauce dressing. Fried shallots and toasted rice powder add crunch, making it a refreshing side or light lunch.
Recipe by feedthepudge· Structured by ReelsMeals
From: Facebook(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
15 min estimated total time for 4 servings.
Explore related saves
Ingredients
- 1 pomelo
- 1 red onion
- 1 green onion
- a handful cilantro
- a handful lime leaf
- a handful mint
- a handful fried shallots
- a handful toasted rice powder
Sauce
- 1 cup sugar
- 1 cup fish sauce
- 5 cup filtered water
- 1/4 cup lime juice
- 1 clove garlic
- 2 Thai chili
Instructions
- 1Wash your hands thoroughly before starting.
- 2Cut off the outer rind of the pomelo, separate the segments and break them into bite‑size pieces.
- 3Place the pomelo pieces in a large mixing bowl.
- 4Add the thinly sliced red onion, chopped green onion, cilantro, lime leaves, and mint to the bowl.
- 5Prepare the sauce: combine the sugar and fish sauce in a separate container, then add five times the amount of filtered water.
- 6Stir in the lime juice, minced garlic, and chopped Thai chilies; mix until the sugar is fully dissolved.
- 7Pour the sauce over the salad ingredients and toss gently to coat everything evenly.
- 8Add the fried shallots and toasted rice powder, then give the salad one final toss.
- 9Transfer the salad to a serving plate and serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Make the sauce first
Combine the sugar, fish sauce, water, lime juice, garlic, and chilies before adding it to the salad.
Toss gently after dressing
Pour the prepared sauce over the salad ingredients and toss gently.
Add crunch last
Stir in fried shallots and toasted rice powder right before the final toss.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How many servings does this Pomelo Salad (Goi Boi) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Pomelo Salad (Goi Boi) recipe come from?
- It was shared by feedthepudge on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.