Som Tam (Thai Green Papaya Salad)

🧂 Ingredients

• 2 cups Green papaya
• 2-4 Thai bird's eye chilies
• 3 cloves Garlic
• 6 Cherry tomatoes
• 2 tbsp Dried shrimp
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 1 tbsp Palm sugar
• 2 tbsp Roasted peanuts
• 1 stalk Long beans

👨‍🍳 Instructions

1. 1

   Prepare the dressing base: In a large mortar and pestle, add the Thai chilies and garlic. Pound them together until a coarse paste forms. This releases their aromatic oils.

   ⏱️ 3 minutes
2. 2

   Add the dried shrimp and palm sugar to the mortar. Pound gently to break down the sugar and slightly bruise the shrimp.

   ⏱️ 2 minutes
3. 3

   Add the halved cherry tomatoes and optional long bean pieces. Lightly pound just to bruise the tomatoes and beans, releasing some juice but not turning them into mush.

   ⏱️ 3 minutes
4. 4

   Add the shredded green papaya to the mortar. Pour in the fish sauce and lime juice. Begin to pound and bruise the papaya using the pestle, while simultaneously using your hand to turn and mix the ingredients. Continue this process for about 5-7 minutes, or until the papaya is tender-crisp and has absorbed the flavors.

   ⏱️ 7 minutes
5. 5

   Taste and adjust seasoning. The salad should have a balance of spicy, sour, and sweet. Add more fish sauce for saltiness, lime juice for sourness, or palm sugar for sweetness as needed.

   ⏱️ 2 minutes
6. 6

   Transfer the Som Tam to a serving plate. Garnish with roasted peanuts, if using. Serve immediately for the best texture and flavor.

   ⏱️ 1 minute

💡 Pro Tips

• ✓A large, sturdy mortar and pestle is essential for achieving the correct texture. Avoid using a blender, as it will mash the ingredients instead of bruising them.
• ✓The key to great Som Tam is the balance of the four fundamental Thai flavors: spicy, sour, sweet, and salty. Adjust the seasonings to your preference.
• ✓Green papaya should be firm and slightly underripe for the best crisp texture. If you can't find it, green mango can be a substitute, though the flavor will differ.
• ✓For a more intense flavor, consider adding a small amount of fermented crab or fermented fish sauce (pla ra), common in authentic Isaan versions.

🔄 Variations

• Som Tam Pu (with salted crab)
• Som Tam Pla Ra (with fermented fish sauce)
• Som Tam Thai (a milder version often with peanuts and no fermented ingredients)
• Som Tam Kor Moo Yang (served with grilled pork neck)

🥗 Nutrition

Per serving