Thai Pomelo Salad – Yam Som-O
Traditional Thai Citrus Salad Tossed with Pomelo, Lemongrass, Kaffir Lime, Toasted Coconut, and Tamarind Chili Glaze
This refreshing Thai pomelo salad combines sweet and sour pomelo segments with aromatic lemongrass, kaffir lime leaves, toasted coconut, and peanuts.
The secret is a slow-simmered dressing made from scratch using tangy tamarind, palm sugar, and a mortar-pounded chili paste, creating a rich syrup that coats the citrus vesicles. Enjoy the recipe!
Recipe
- Extract Tamarind & Grind Paste: Boil tamarind pulp with water for 30 minutes, then press through a fine-mesh sieve to extract concentrate. Rehydrate dried red chilies, squeeze dry, and pound in a mortar with shallots and garlic into a smooth paste.
- Simmer Glaze: Combine tamarind concentrate, palm sugar, and fish sauce (or light soy sauce) in a saucepan over medium heat until sugar dissolves. Stir in the chili paste, reduce heat to low, and simmer for 10 minutes until syrupy. Let cool completely.
- Assemble Salad: In a large wooden bowl, combine pomelo segments, razor-thin lemongrass rings, and kaffir lime ribbons. Add toasted coconut flakes, chopped peanuts, and crispy fried shallots.
- Dress & Serve: Drizzle the cooled tamarind chili glaze over the salad, toss gently to coat, and serve immediately while the nuts and shallots are crisp!
💡 Chef Notes & Tips
- Cooling the Glaze: Always let the reduced tamarind glaze cool completely to room temperature before tossing with the pomelo to prevent the citrus vesicles from collapsing and leaking juice.
- Vegan Adaptation: Exchange the fish sauce in the glaze for an equal measure of premium Thai light soy sauce, and ensure the shallots are fried in clean vegetable oil.
