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Thai Pummelo Salad (Yum Som Oh)


1 tablespoon brown sugar
1 tablespoon water
1 Thai chile pepper, finely chopped
2 garlic cloves, finely chopped
1/4 cup fresh lime juice
3 tablespoon fish sauce
Salt, to taste
1 Pummelo or 2 Tahitian Pummelos, peeled, segmented, and broken into bite-size chunks
3/4 cup torn cilantro leaves with tender stems
1/4 cup dry roasted peanuts, roughly chopped
1/2 cup unsweetened shredded coconut, toasted
1 shallot, thinly sliced
1 shallot, thinly sliced and fried until crispy


Whisk together brown sugar, water, Thai chile, garlic, lime juice, and fish sauce. Set aside. In a large bowl, add pummelo segments, cilantro, peanuts, coconut, fresh shallot, and half of the dressing. Toss to coat. Season to taste with salt, sugar, and lime juice. Divide into four plates, drizzle with remaining dressing and sprinkled with fried shallot.