📝 About This Recipe
This vibrant fusion dish reimagines the iconic Thai Green Papaya Salad as a sophisticated Italian-style antipasto. Crisp, shredded green papaya is tossed in a punchy lime and fish sauce dressing, then perched atop garlic-rubbed, charred sourdough bread. It is a brilliant collision of textures—crunchy, juicy, and toasted—delivering a masterclass in the four pillars of Thai flavor: salty, sour, sweet, and spicy.
🥗 Ingredients
The Bread Base
- 1 loaf Sourdough baguette or rustic loaf (cut into 1/2 inch diagonal slices)
- 3 tablespoons Extra virgin olive oil (for brushing)
- 1 piece Garlic clove (peeled and left whole for rubbing)
The Som Tum Salad
- 2 cups Green papaya (peeled and shredded into thin matchsticks)
- 1/2 cup Carrot (shredded for color)
- 10 pieces Cherry tomatoes (halved)
- 4 pieces Long beans (cut into 1-inch lengths)
- 1/4 cup Roasted peanuts (unsalted, crushed)
- 1 tablespoon Dried shrimp (optional, rinsed and patted dry)
The Zesty Dressing
- 2-3 pieces Thai bird's eye chilies (adjusted for heat preference)
- 2 pieces Garlic cloves (peeled)
- 2 tablespoons Palm sugar (finely chopped or substituted with brown sugar)
- 2 tablespoons Fish sauce (premium quality)
- 3 tablespoons Lime juice (freshly squeezed)
For Garnish
- 1/4 cup Fresh Cilantro (leaves only)
- 8-10 leaves Thai Basil (torn)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) or prepare a grill pan over medium-high heat.
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2
Brush both sides of the sourdough slices with olive oil and place them on a baking sheet. Toast for 8-10 minutes until golden and crisp, turning halfway through.
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3
While the bread is hot, rub one side of each slice with the whole garlic clove to infuse a subtle aromatic base.
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4
In a large mortar and pestle, pound the 2 garlic cloves and Thai chilies until a coarse paste forms.
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5
Add the palm sugar and pound until it dissolves into the chili-garlic paste.
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6
Add the long beans and dried shrimp (if using). Lightly bruise them with the pestle—you want them to break slightly to absorb flavor, not turn to mush.
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7
Stir in the fish sauce and lime juice, mixing well to create the dressing base.
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8
Add the cherry tomatoes and give them a gentle crush so they release their juices into the dressing.
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9
Add the shredded green papaya and carrots. Use a large spoon in one hand and the pestle in the other to toss and lightly pound the salad for about 30 seconds until the papaya is slightly softened and coated.
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10
Taste the salad; it should be a perfect balance of spicy, sour, and salty. Adjust with more lime or fish sauce if needed.
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11
Fold in half of the crushed peanuts and the torn Thai basil leaves.
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12
To assemble, spoon a generous mound of the Som Tum mixture onto each toasted sourdough slice, ensuring some juice soaks into the bread.
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13
Top with the remaining crushed peanuts and fresh cilantro leaves for a final burst of color and flavor.
💡 Chef's Tips
If you can't find green papaya, shredded Granny Smith apples or kohlrabi make excellent crisp substitutes. To keep the papaya extra crunchy, soak the shreds in ice water for 10 minutes, then spin them completely dry before mixing. Don't over-pound the papaya; you want to bruise the fibers to let the dressing in while maintaining a firm 'snap'. Use a serrated knife to cut the sourdough to ensure clean edges and even toasting. For a vegan version, substitute the fish sauce with a light soy sauce or a vegan 'no-fish' sauce and omit the dried shrimp.
🍽️ Serving Suggestions
Pair with a chilled, crisp Riesling or a dry Rosé to complement the spicy and acidic notes. Serve alongside grilled chicken skewers (Gai Yang) for a complete Thai-inspired feast. These are best served immediately after assembly to prevent the bread from becoming too soggy. Offer extra lime wedges on the side for guests who prefer an extra hit of citrus. A refreshing Thai Iced Tea (without milk) also makes a wonderful non-alcoholic pairing.