Som Tum
A vibrant, spicy, and crunchy green papaya salad that perfectly balances sweet, sour, salty, and spicy flavors.
Origin & history
Originating from the Isan region, Som Tum has become a national favorite. It is traditionally prepared in a mortar and pestle, which helps bruise the ingredients to release their juices and flavors.
Ingredients
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Main
Seasoning
Aromatics
The method
Step by step
- 01
Pound Aromatics
2 minIn a mortar, pound the garlic and chilis until crushed. Add the long beans and pound lightly to bruise them.
Do not pulverize the beans; just bruise them.
- 02
Mix Seasonings
2 minAdd the palm sugar, fish sauce, and lime juice to the mortar. Stir until the sugar is dissolved.
Taste the dressing before adding the papaya.
- 03
Toss Salad
3 minAdd the shredded papaya and tomatoes. Use a pestle and a large spoon to gently toss and pound the mixture so the papaya absorbs the dressing.
Serve immediately for the best crunch.
Chef tips
- — Use a mandoline or shredder for uniform papaya strips.
- — Adjust chili count based on your spice tolerance.
Common mistakes
- — Using ripe papaya
- — Over-pounding the papaya
Substitutions
- Green papaya → Green apple or cucumberUse if papaya is unavailable
Storage & serving
Best eaten fresh; does not store well.
Serve immediately, often with sticky rice.
Food safety
Wash all vegetables thoroughly. Use fresh lime juice.
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