A preparation of pomelo segments separated into individual vesicles (the juice sacs broken apart from their connective membrane), tossed with coconut cream, roasted coconut, dried shrimp, fried shallots, fried garlic, roasted peanuts, fresh chilli, lime juice, fish sauce, and palm sugar. Yam som o is the most texturally complex of the Thai yam salads — the pomelo's individual vesicles burst on the palate with juice, the roasted coconut provides dry crunch, the fried shallot provides a savoury crispness, and the coconut cream provides creaminess without richness. Every element is distinct and separate; nothing softens or merges.
**The pomelo preparation:** - Peel the pomelo and remove the segments. - Remove the thick outer membrane from each segment. - Separate each segment into its individual juice vesicles — pulling apart by hand or very gently using a fork. The goal: loose, individual vesicles rather than clumped segment pieces. - Each vesicle, when eaten alone, should burst with the pomelo's characteristic bitter-sweet juice. **The fried shallot and garlic:** These are the most time-sensitive element — fried separately in neutral oil until deep gold, drained on paper, and added to the salad at the very last moment before service. Fried shallots and garlic lose their crispness within 10 minutes of being added to a dressed salad.
David Thompson, *Thai Food* (2002); *Thai Street Food* (2010)