Behind the Dish

Born in southern Vietnam, Goi Tom Buoi is what people eat when it’s too hot for anything heavy and you still want something that makes you feel alive. Traditionally made with pomelo—the sweeter, juicier cousin of grapefruit—it’s a masterclass in balance. Poached shrimp, citrus, coconut milk, chili, fish sauce—somehow it all clicks. The lime and gochujang bring the heat, the toasted coconut and crispy shallots bring the crunch, and suddenly it’s not just a salad—it’s a jolt of life in a bowl.