Vegan pomelo salad

Ingredients

• 1 boscia, peeled and free of its skin, cut into slices
• 1 large onion, finely sliced
• 1 cup of rice noodles, cut into small pieces
• 1 cup of vegan “pork,” cut into thin strips
• 1/4 cup green onions, thinly sliced
• 1 cup of chopped kiệu (a type of Vietnamese herb)
• 1 cup lemon juice
• 1/2 cup red onion, thinly sliced
• 1 cup of fresh basil, leaves separated, cut into thin strips
• 1 cup soy sauce, salt, pepper, sugar, olive oil

Fry the houkou until it is golden brown, then cut it into thin strips.

Combine the salt, pepper, sugar, and lemon juice to prepare the sauce.

Sauté the green onions in hot oil until they are golden brown. Drain them.

Combine the boscia slices, tâo houki strips, mì căn pieces, green onion strips, red onion strips, and the prepared sauce.

Serve in a dish, or use half of a boscia as a serving vessel. Serve with soy sauce mixed with garlic.