Pomelo Salad
(ยำส้มโอ ; yam sohm oh)

May 4, 2009 · 4 comments · Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation

Here is a dish with a modest name that has been part of Thai culture for at least couple of hundred years. Traditionally Thai salads are divided into three main categories based on the dressing type. The most popular salads are those with with clear dressings made of lime juice, fish sauce, crushed chilies and a touch of sugar.


Fruit salads, like Pomelo and mango are made with what is referred to as “black dressing” (Yam Dam) made of palm sugar, fish sauce, tamarind juice, coconut cream and roasted chili paste.


In this beautiful and simple dish, The sweet-sour juice exploding Pomelo pulps are smoothing on the tangy, salty, sweet and hot creamy dressing and crunching with coat of fried garlic, dry-roasted peanuts, and grated coconut. If that’s not enough the fried dried shrimp add a savory dimension to each bits of this playful dish. The salad is meant to be assembled at the last minute, so all of the flavors stay crisp and clean.

Pomelo Salad Recipe

Prepare The Ingredients:

  • Peel the pomelo, and remove all membrane from the pulp.
  • With your fingers break the pomelo pulps into small bite size pieces.
  • Fry dry bird’s eye chilies until deep red and shiny in color
  • Crack and grate fresh coconut. Over low heat dry roast the coconut until golden and crispy
  • Cook bite-size shrimp pieces until just done.
  • Dry roast and crush unsalted peanuts
  • Fry and ground dry shrimp
  • Dice shallots and fry crushed garlic until crispy
  • Roasted chili paste and palm sugar
  • Fish sauce and tamarind juice.
  • Coconut cream

Prepare the dressing

  • In a mixing bowl add 2 parts of palm sugar
  • Add 1 part of fish sauce
  • Add 2 parts of tamarind juice
  • Add 1 part of roasted chili paste
  • Add 2 parts of coconut cream
  • Mix well until blended and smooth
  • Combine the dish
  • In a mixing bowl add the pomelo pulps
  • Add the cooked shrimp meat
  • Add diced shallots
  • Add seasoning sauce to well coat the ingredients
  • Mix well
  • Add the crispy ingredients
  • Add ground fried dry shrimp
  • Add Fried Garlic
  • Add grated and roasted coconut
  • Add roasted and crashed peanuts
  • Toss everything together

Watch the video:

{ 4 comments… read them below or add one }

Helen Hill

Wow, that looks wonderful – and a dish which doesn’t contain eggs too! I’m currently looking to see if I can find pomelo in the UK, although I’ve had no joy yet. Thanks for this latest recipe though Hanuman – my mouth’s watering as I type.



Thanks you for visiting Helen…. if you can’t get hold on a pomelo try substituting it with a grapefruit. grapefruit however is somewhat bitter….cheers, hanuman



ขอแสดงความชื่นชมอีกครั้ง ยำส้มโอเป็นอาหารไทยโบราณ คุณพ่อของผมชอบทำทานบ่อยๆ
ท่านเล่าว่าทำทานตั้งแต่ท่านเป็นเด็ก ท่านเสียชีวิตไปแล้วเมื่อปี ๒๐๐๓ ขณะที่มีอายุ ๙๑ ปี
ขอขอบคุณ ที่ทำให้ผมได้คิดถึงคุณพ่อของผม




Really look forward to trying this recipe when I get around to one day making the chilli paste as it can’t be bought where I am.
I do remember my Thai Chefs talkingabout 2 distinct varieties of pomelo salad. Old style/bo lan and new style. I have tried the old style and loved it which I think this may be. Not sure about the new style though. Very nice classic thai salad anyway. Love it


Leave a Comment

Previous post:

Next post:

Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp<br/>(ปลาร้าผัดทรงเครื่องสูตรสายเยาวภา ; bplaa raa phat sohng khreuuang, suut saai yao wa phaa) Thai Green Curry with Roasted Duck and Young Chilies<br/>(แกงเขียวหวานเป็ดย่าง ; gaaeng khiaao waan bpet yang) Khanohm faawy or Khanohm handtraa – <br/>A Forgotten Thai Dessert and Snack <br/>ขนมฝอย หรือ ขนมหันตรา Massaman Curry – The Untold Story<br/>(แกงมัสมั่น – แกงมาชะแมน – แกงหมัดสมั่น) Swamp Eel Triple-Layered Red Curry with Fingerroot, Bitter Ginger, Sand Ginger and Thai Basil Flowers<br/>(แกงเผ็ดปลาไหลทรงเครื่อง ; Gaaeng Phet Bplaa Lai Sohng Khreuuang) Roasted Southern Thai Curry of Pork, Three Peppers and Young Galangal <br/>(แกงเผ็ดลูกทุ่งภาคใต้ ; gaaeng phet luuk thoong phaak dtai) Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with Infused Fermented Fish Innards Dressing <br/>(ไตปลาทรงเครื่อง ; dtai bpla sohng khreuuang) Southern Thai Spicy Sour Yellow Curry with Lotus Stems and Sea Bass<br/>(แกงเหลืองสายบัวปลากะพง ; gaaeng leuuang saai buaa bplaa ga phohng) An Ancient Siamese Recipe for Tom Kha Pet (1890 AD)<br/>Duck Simmered in Light Coconut Cream and Young Galangal, and Served with Sour-Sweet Roasted Chili Jam<br/>(Tom Kha Bpet; ต้มข่าเป็ด จิ้มน้ำพริกเผาแบบโบราณ) Jee (Jeen) Juaan Red Curry of Chicken, Banana Chilies, Peanuts and Indian Spices <br/>(แกงเผ็ดไก่จี่จ๋วน, แกงจีนจ๊วน, แกงจ๋วน ; gaaeng phet gai jee juaan ) Sohm Choon<br/>Fruit Dessert of Lychee, Green Mango, Young Ginger in Jasmine, Bitter Orange, and Pandan-Scented Sweet and Salty Syrup, Topped with Grilled Shallots, Peanuts and Roasted Coconut<br/>(ส้มฉุน ; sohm choon) Yam Sohm Choon<br/>Mango Salad with Sweet Pork Condiment, Fermented Shrimp Paste, Shallots, and Crispy Deep-Fried Fluffy Fish <br/>(ยำส้มฉุน ; yam sohm choon)