Inspired by People's Palace! Poached chicken and shrimp makes this Thai pomelo salad heartier; a lime-coconut milk dressing brightens it all up.
Juicy pomelo segments form the heart of yum som-o (ยำส้มโอ), or Thai pomelo salad. At People’s Palace, considered to be one of the best Thai restaurants in Manila, their pomelo salad has shrimp and chicken. Fresh herbs and crunchy mix-ins keep things exciting. A dressing of coconut milk, lime juice, fish sauce, and sugar brings it all together in a sweet, bright, tangy revelation. Serve it as an appetizer, or promote it to a main course for a cool, refreshing meal.
Taking cues from People’s Palace, this Thai pomelo salad has the unconventional addition of poached shrimp and chicken. We skip the chilies in the dressing, but if you like some heat, go ahead and throw some in.
First-timers: Don’t be intimidated! You can think of the pomelo as an oversized orange with a thicker rind. To prepare a pomelo, you’ll need a sharp knife and a chopping board.
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Your pomelo segments should keep in the fridge, inside an airtight container, for about 3–4 days.
