Som Tam
Northeastern Thai green papaya salad, pounded (not tossed) in a mortar and pestle for its signature sour-spicy-sweet punch.
Vegetarian-optional
⚠ Contains: Shellfish, Fish, Peanut. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Traditionally made with fish sauce and dried shrimp; the vegan version (som tam Jay) swaps these for soy sauce and omits the shrimp, while keeping the same sour-lime, spicy-chili, sweet-palm-sugar balance.
Ingredients
- 2 cups shredded green (unripe) papaya
- 2 cloves garlic, 2-4 Thai bird's eye chilies
- 1 cup yardlong beans (or green beans), cut into 2-inch pieces
- 2 tomatoes, quartered
- 2 tbsp dried shrimp (optional)
- 2 tbsp roasted peanuts, roughly crushed
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 2-3 tbsp lime juice
Steps
- Pound garlic and chilies in a mortar and pestle until just broken down.
- Add beans and peanuts, and lightly pound until bruised but still crisp.
- Add tomatoes and dried shrimp if using, bruising gently with a few more pounds.
- Add fish sauce, palm sugar, and lime juice, pounding and stirring briefly to dissolve.
- Add shredded papaya, tossing and lightly pounding together so the dressing coats it without turning it mushy.
- Taste and adjust the sour/salty/sweet/spicy balance, then serve immediately.