This is my take on a thai pomelo salad. While you 
generally see this in thai cookbooks together with other ingredients such as lettuce or even singkamas, I like the purely pomelo version particulalry when you have pomelos coming out of your ears. To make shred some pomelos and place in a bowl. Make a simple thai dressing which is lime juice, fish sauce (patis), brown sugar, chilli and some salt. Mix it all up and serve. If you have coriander, the flavor addition is excellent and the color nice to look at. For this particular salad I had no cilantrao/coriander/wansoy on hand so it looks a little blah… If you want to “extend” it, add some shredded lettuce such as romaine whose crispness will hold up to the pomelo.
The salad can be as spicy or mild as you like. 
I find it goes best as a relish with fried foods such as chicken or fish or as a side dish to a really soupy and yummy thai curry. The inherent sweetness and juiciness of good pomelo combined with the salty, sweet and sour notes of the dressing are delicious. Make sure to thoroughly chill the pomelo before you add the dressing…this seems to taste best when served well chilled. Serve very soon after you add the dressing. Enjoy!
8 Responses
i haven’t tried this, but i’d love to…if only pomelo is abundant here in the desert, tsk,tsk,tsk (natakam lang ako Mr. MM)…
my husband’s and my favorite is the pomelo salad in phoa (vietnamese restaurant) or in lemongrass which has slivers of cucumbers, radish, carrots,pomelo chunks, halved shrimps topped with chopped peanuts on a bed of lettuce with honey and fish sauce dressing is superb! but i know mm that you could make one better than that! i would like to know what else is in that dressing…
I remember having a pomelo and egg salad. Sounds strange, but I ate in thailand where they combined the pomelo on a plain omelette and the dressing was similar to the mix mentioned in your post. It was a very light and tasty dish. Might be good for those on South Beach/Atkins diets.
There’s a restaurant in Malate that serves this. I cant remember it now, but is is close to Firma. It’s Thai. The chef there is a Brit. It has since closed and now moving to GB Makati. This is a yummy yummy salad. At The Farm at the Grove, they serve a citrus salad too using oranges and tangerines and graprefruit. The chef also adds tiger shrimp and blue cheese. Also yummy.
hi MM, would you mind if telling me how much tsp/tbsp for the salad dressing and where can i get coriander? thank you^^
abby try about a tablespoon of patis, two tablespoons of lime, chopped chili to taste, a couple of teaspoons of brown sugar. Coriander is wansoy locally in markets, it is commonly available. Good luck. Adjust dressing as needed and don’t OVERDRESS the salad, as the dressing is rather potent. Restaurants serve this with lots of greens, etc. but I like it pure… or maybe with some cucumber and tomatoes.
a BIG thank you MM!
i’m excited to try it already, thank you^^
I’ve been looking online for a recipe of yam sam o and getting these weird recipes and proportion. I was reading your latest post on the side and wondered if you’ve made some. I’m sure glad i checked so I can use the proportions you gave instead! I’m making one tomorrow but will add some peanuts and dried shrimps (tried it at a restaurant and fell in love). Thanks for the recipe!