4 Ways to Make Delicious and Unique Sweet and Sour Rambutan Salad at Home

Prepare the ingredients

Wash the chicken thighs thoroughly. Next, place the chicken in a pot of water with lemongrass, onion, and ginger, then boil on high heat for about 15 – 20 minutes. Once the chicken is cooked, remove it and soak it in cold water.

Peel the carrots, wash them, and then julienne them thinly.

For the onion, also peel, wash, and slice it thinly into a bowl of ice water. Then, remove the onion and drain the excess water.

Rambutan should be rinsed briefly with water to remove dirt. Then, peel off the skin, remove the seed, and soak the flesh in ice water. Once you’ve cut all the rambutans, drain the flesh in a basket.

Mixing Salad

You add to the bowl: 2 tablespoons of sugar, 2 tablespoons of fish sauce, 1 tablespoon of chili, 1.5 tablespoons of calamansi juice. Stir well until the sugar completely dissolves.

Next, you put into a large bowl: shredded boiled chicken, rambutan meat, onion, carrot, the fish sauce mixture, then mix thoroughly so that all ingredients absorb the seasoning.

When serving, sprinkle roasted peanuts on top to finish.

Final Product

The rambutan salad has many eye-catching colors and looks extremely appetizing. Each piece of sweet and sour rambutan combined with rich chicken, crunchy vegetables, and fragrant roasted peanuts.

All the ingredients blend together to create an irresistible delicious flavor. You can serve it with rice paper or shrimp chips to make the dish even more delightful!

Prepping and boiling squid and pork belly

First, with 100g of pork belly purchased, rub a little salt over the entire surface of the meat for 3 – 5 minutes, then rinse several times with water until clean, and let it drain.

For the squid, cut off the head, rub a little salt over the surface of the meat for a few minutes, and then rinse 1 – 2 times with clean water, letting it drain.

At the same time, place a pot on the stove with 500ml of water and bring to a simmer. Once the water boils, add the pork belly and boil for about 15 – 20 minutes until the meat is tender, then remove it to a bowl to cool down.

Next, add the prepared squid to the pot, boiling for about 10 – 15 minutes on medium heat. Once the squid is tender, turn off the heat, remove it to a bowl, and let it cool.

Finally, use a knife to slice the pork belly and squid into thin, bite-sized pieces.

Prepare chôm chôm

With 1kg of chôm chôm bought, you peel the skin, then use a knife to remove the seed, keeping only the flesh of the chôm chôm for the salad.

Make the salad dressing

You take a bowl and add 3 tablespoons of vinegar, 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/2 teaspoon of ground pepper, 2 tablespoons of water, and 1 teaspoon of minced chili.

Use a spoon to mix well so that the ingredients blend together.

Mixing the salad

Once you have prepared the ingredients, take a bowl, then add all the rambutan, pork belly, squid, sweet corn, and the bowl of dressing you just made, and mix well with a spoon.

Next, add the herbs, mint, and basil that have been washed and 1 tablespoon of roasted peanuts, mix well again, then season to taste before serving on a plate to enjoy!

Final product

The Rambutan Squid Salad is simple yet incredibly delightful that anyone who tries it will find it hard to resist.

In addition to the soft and sweet rambutan, we cannot forget the fatty slices of pork belly, the firm squid, and the delicious sweet corn that is rich in flavor! Enjoying it with a glass of beer makes it even better.

Prepare and boil shrimp and pork belly

First, wash the shrimp directly under running water until clean, then drain. At the same time, rub a little salt all over the surface of the pork belly for 3 – 5 minutes, then rinse a few times with water until clean, and drain.

Next, place a pot on the stove with 700ml of water and 1 teaspoon of salt, and bring to a medium boil. Once the water is gently boiling, add the pork belly and boil for about 15 – 20 minutes.

When the pork belly is tender, remove it to a bowl to cool for 5 minutes, then add the cleaned shrimp to the pot, boiling for another 7 – 10 minutes over medium heat.

When the shrimp turns orange-red, it means they are cooked. Turn off the heat, remove the shrimp to cool, then peel them.

Finally, use a knife to slice the pork belly into thin pieces suitable for eating.

Prepare other ingredients

With 1kg of rambutan purchased, peel the skin, then use a knife to remove the seeds, placing the flesh in a bowl with some ice cubes, and soak for about 5 minutes, then drain the water.

Next, place a pan on the stove with 3 tablespoons of cooking oil and heat over medium heat. When the oil is hot, add 2 teaspoons of minced garlic to sauté until fragrant, then turn off the heat and transfer all the sautéed garlic to a bowl.

Finally, pick out the wilted, bruised leaves of the Vietnamese coriander, wash them clean, let them drain, and chop finely.

Making the salad dressing

Take a bowl and add 2 tablespoons of sugar, 1/2 teaspoon of monosodium glutamate, 3 tablespoons of fish sauce, and the juice of 1 lemon, then use a spoon to mix well until the ingredients are dissolved together.

After that, taste the seasoning and add 1 teaspoon of chopped chili and 1 teaspoon of minced garlic, mix it all up again and it’s ready.

Mixing the salad

Once the ingredients are prepared, take a large bowl and add all the rambutan, sliced pork belly, cleaned shrimp, finely chopped Vietnamese coriander, a bowl of fried garlic, 1 tablespoon of roasted peanuts, and the prepared salad dressing.

Use your hands to mix all the ingredients together until they are evenly coated with the dressing. Finally, taste and adjust the seasoning before serving it on a plate!

Finished Product

Shrimp and Rambutan Salad will be an interesting highlight that you should try right away for the whole family to enjoy.

The salad, with its eye-catching colors, combined with the naturally sweet rambutan, along with the freshness of pork belly, shrimp, and a rich dressing, is truly wonderful!

Prepare the seaweed

First, place the fresh seaweed in a bowl and soak it with 500ml of water and the juice of 1 lemon for about 5 minutes, then rinse it several times with water until clean, drain, and use scissors to cut it into bite-sized pieces.

Prepare other ingredients

With 1kg of rambutan, use a knife to peel the skin, then remove the seed, and put the flesh in a bowl.

Peel the onion, and slice it thinly. Remove the seeds from the bell pepper, rinse it briefly with water to clean, let it drain, and cut it into strips.

For the carrot, use a peeler to peel it, then wash it together with the cucumber directly under running water to clean, let it drain, and cut it into strips.

Next, place the onion, carrot, cucumber, and bell pepper into separate bowls along with 100ml of vinegar and 4 tablespoons of sugar, use chopsticks to mix well and let it sit for about 15 – 20 minutes, then drain the liquid.

The vegetarian sausage can be sliced into bite-sized pieces. Finally, peel the garlic and chop it finely along with the chili.

Make the salad dressing

You take a bowl and add 1 tablespoon of fish sauce, 1.5 tablespoons of sugar, and the juice of 1/2 lemon, then use a spoon to mix well.

Next, you add the minced garlic and chili pepper, mix it all together again, and it’s done.

Mix the salad

You take a large bowl or basin and add all the chôm chôm flesh, bell pepper, cucumber, carrot, onion, vegetarian sausage, and the dressing you just made, then use chopsticks to toss everything together.

When all the ingredients have absorbed the seasoning, you taste and adjust to your liking, then add 2 tablespoons of fried shallots, the washed and finely chopped rice paddy herb, and fresh seaweed, mix it all together once more, and serve on a plate to enjoy!

Finished product

Salad with rambutan and seaweed, with eye-catching colors from the ingredients, will make you unable to refuse!

In addition to the soft and sweet rambutan, there is also the crunchy seaweed, which especially helps reduce greasiness with cucumbers, carrots,… too! Surely the balanced salty, sweet, sour, and slightly spicy flavor will make everyone restless!