More ways to celebrate citrus

"Tet" is the Vietnamese name for the Lunar New Year, which begins Jan. 31. Celebrate the Year of the Horse by working citrus, symbolic of good fortune, into your menus. Here are two recipes from two cookbook authors of Vietnamese descent, Luke Nguyen of Australia and California-based Andrea Nguyen (The two are friends but not family, Andrea Nguyen says.)

Bill Daley, Tribune Newspapers

Pomelo and crab salad

Prep: 25 minutes

Cook: 6 minutes

Makes: 4 to 6 servings as part of a shared meal

A recipe from Australia's Luke Nguyen, author of "The Food of Vietnam" (Hardie Grant, $50). Grapefruit can be substituted for the pomelo, if necessary. Luke Nguyen, a Sydney restaurateur, is author of four cookbooks and a television cooking show host. Vietnamese mint is also known as Vietnamese coriander or rau ram, according to "The New Food Lover's Companion." Look for the herbs and other specialty ingredients in an Asian grocery. If you cannot find them, leave them out, the salad will still be delicious.

1 3/4 ounces dried shrimp, about 1 1/2 cups

2 tablespoons oil

1 garlic clove, finely diced

1 large pink pomelo, or 2 small pink pomelos

7 ounces picked, cooked crab meat

5 mint leaves, sliced

5 perilla leaves, sliced

5 Vietnamese mint leaves, sliced

5 Thai basil leaves, sliced

1 tablespoon fried red Asian shallots

2 teaspoons fried garlic chips

3 tablespoons nuoc cham dipping sauce, see recipe

1 large red chili, sliced