Ingredients Jump to Instructions ↓

  1. 1 pomelo or grapefruit

  2. 200g cooked chicken breast, shredded

  3. 1 bird's eye chilli, chopped finely

  4. 1 cup fresh coriander leaves or cup fresh Vietnamese mint or Thai basil leaves, torn roughly

  5. 2 cups finely shredded Chinese cabbage

  6. 1 cup bean sprouts

  7. 2 tablespoons grated palm sugar

  8. 2 tablespoons fish sauce cup (60ml) lime juice

  9. 1 tablespoon coarsely chopped roasted peanuts

  10. 1 tablespoon crisp fried shallot flakes

Instructions Jump to Ingredients ↑

  1. Segment pomelo over a large bowl; break up coarsely. Add chicken, chilli, coriander, Vietnamese mint or Thai basil, Chinese cabbage and bean sprouts to pomelo. Combine sugar, sauce and juice in small bowl; stir well to dissolve sugar. Add dressing to chicken mixture; toss gently to combine. Divide chicken mixture among serving plates. Sprinkle with peanuts and shallot flakes to serve. Serve with pounded toasted rice, sugar and ground chillies if desired.


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