Created by Michelin-starred Chef David Thompson and his team for the Aqua Mekong river cruise ship, this refreshing and easy-to-make Cambodian salad recipe is part of new menu additions in 2019.

Pomelo and Lemongrass Salad

Serves 1
Preparation time: 15 minutes
(For a vegetarian/vegan-friendly version, substitute the fish sauce for soy sauce.)
Pomelo and Lemongrass Salad - Aqua Mekong
Dressing Ingredients:
1/2 tablespoon coriander, finely chopped
1 clove garlic, minced
1 hot birds-eye chili, thinly sliced (halve and de-seed prior to slicing for less heat)
1/2 tablespoon fine palm sugar
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 tablespoon mandarin juice
Salad Ingredients:
2 tablespoons lemongrass, finely sliced
1/2 cup cleaned pomelo flesh, shredded
2 red shallots, sliced medium fine
Handful picked mint leaves, roughly torn
To Finish:
1 tablespoon deep fried garlic
1 tablespoon deep fried shallots
1 teaspoon ground peanuts *optional

  1. First make the dressing by blending all the dressing ingredients in a small bowl. It should taste salty, sour and then equally hot and sweet.
  2. Combine the sliced lemongrass with the pomelo, red shallots and mint. Toss with the dressing.
  3. Serve sprinkled with deep fried garlic, shallots and peanuts.

Discover more about Aqua Mekong’s cuisine.