Pomelo Salad (Yum Som-O) ยำส้มโอ

Method2 steps · about 20 min

1. 1

   Step 1: In a mortar and pestle, grind the chilies into a paste, then add palm sugar (1 Tbsp) and pound until dissolved. Add fish sauce (2 tsp) and lime juice (1½ Tbsp) and swirl to mix.

   Uses 1 Tbsp palm sugar (see note) · 1½ Tbsp lime juice (see note) · 2 tsp fish sauce · Thai chilies, to taste

2. 2

   Step 2: Pour the dressing into a mixing bowl, then add all other ingredients and toss to combine. That's it! You can serve it as is or serve some wild betel leaves (chaploo leaves) along side it which you can use to make little bit-sized wrap of the salad.

   Uses 2 cups Pomelo, torn into chunks (see how to peel a pomelo in the video) · 3 Tbsp shredded coconut, dark toasted · 2 Tbsp roasted peanuts, coarsely ground · 2 Tbsp dried shrimp, blitzed in a blender or coffee grinder until fluffy · 3 Tbsp shallots, thinly sliced · 2 leaves makrut lime leaves · 1 piece lemongrass · ¼ cup mint leaves