Sort ingredients
bravda
QR Code
Listen
Pdf
Use a sharp knife to remove the pomelo peel and pith. Separate the segments, remove the membranes, and break the flesh into bite-sized chunks. Set aside in a large bowl.
Cut red onion in half and then thinly slice along the grain into strips. Submerge in cold water and then drain to reduce the raw onion bite.
Wash and dry the herbs (mint, green onion, cilantro). For the mint, separate leaves from stems. Take the large leaves and cut them in half while leaving the smaller leaves whole. Finely chop up both the green onion and cilantro. Chiffonade lime leaves.
In a small bowl, mix together fish sauce, lime juice, sugar, minced garlic, and a sliced Thai bird chili. Stir until the sugar is fully dissolved, and adjust to taste.
Add the pomelo, red onion, herbs, and fried shallots into a mixing bowl. Pour the dressing over and toss gently to combine.
Serve on a plate and garnish with additional toasted rice powder, and mint leaves. Enjoy!