Yam Som O

Pailin Chongchitnant’s selected yam som o, written as yum som-o in her recipe, combines juicy pomelo pieces with toasted coconut, peanuts and finely cut Thai herbs. It can begin a meal as an appetizer or accompany rice at a shared Thai table.

Unsweetened dried coconut is toasted in a dry pan until deeply brown. Dried shrimp are ground into a light, fluffy texture, while roasted peanuts provide a separate crunchy element.

Chilies and the selected palm sugar are pounded for the dressing before fish sauce and fresh lime juice are mixed through. The dressing’s sweetness and acidity can be adjusted to suit the pomelo.

Peeled pomelo pieces are tossed with the dressing, prepared coconut and shrimp, peanuts, shallots, makrut leaves, lemongrass and mint. The thinly sliced aromatics spread through the juicy fruit.

Chopped cilantro is an optional addition. Wild betel leaves can be served alongside to make small wraps, while a separate optional topping of cooked shrimp makes the salad more substantial.