📝 About This Recipe
Hailing from the Isan region of Northeastern Thailand, Som Tum is a masterclass in the balance of four essential flavors: spicy, sour, salty, and sweet. This vibrant salad features crisp, shredded green papaya pounded in a mortar and pestle to allow the pungent lime and chili dressing to penetrate every fiber. It is a refreshing, crunchy, and addictive dish that perfectly captures the soul of Thai street food culture.
🥗 Ingredients
The Salad Base
- 2 cups Green Papaya (shredded into long thin strips; must be unripe and firm)
- 1/4 cup Carrots (shredded for color)
- 1/2 cup Long Beans (cut into 1-inch pieces)
- 6-8 pieces Cherry Tomatoes (halved)
The Aromatics and Dressing
- 3 pieces Garlic Cloves (peeled)
- 2-5 pieces Thai Bird's Eye Chilies (adjust to preferred spice level)
- 1.5 tablespoons Palm Sugar (finely chopped or softened)
- 2 tablespoons Fish Sauce (high quality)
- 2-3 tablespoons Fresh Lime Juice (about 2 small limes)
- 1 tablespoon Dried Shrimp (rinsed and patted dry)
- 1 teaspoon Tamarind Paste (optional, for added depth of sourness)
Garnish and Texture
- 2 tablespoons Roasted Peanuts (unsalted and crushed)
- 1 sprig Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the green papaya by peeling the skin with a vegetable peeler. Using a mandoline or a sharp knife, shred the flesh into long, thin matchstick strips. Place the shredded papaya in a bowl of ice water for 5 minutes to maximize crispness, then drain and pat very dry.
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2
In a large clay or wooden mortar, add the garlic cloves and Thai chilies. Pound with a pestle until the garlic is crushed and the chilies are broken into small pieces.
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3
Add the dried shrimp to the mortar and pound lightly to break up the fibers and release their savory aroma.
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4
Add the palm sugar to the mortar. Use the pestle to grind it into a paste with the garlic and chilies until fully dissolved.
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5
Toss in the cut long beans. Bruise them gently with the pestle—you want them cracked but not pulverized—so they can absorb the dressing.
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6
Add the fish sauce, lime juice, and optional tamarind paste. Use a large spoon to stir the liquid while lightly pounding, ensuring the sugar is completely integrated.
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7
Add the halved cherry tomatoes. Press them gently with the pestle just until the skins pop and the juices mingle with the dressing.
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8
Add the shredded papaya and carrots to the mortar. This is the 'Som Tum' (pounding) stage.
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9
Using a rhythmic motion, pound the papaya with the pestle in one hand while using a large spoon in the other to toss the salad from the bottom up.
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10
Continue this pounding and tossing for about 30-60 seconds. The goal is to bruise the papaya so it softens slightly and absorbs the flavors without losing its crunch.
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11
Add half of the roasted peanuts and give it one final toss.
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12
Taste the salad. It should be a punchy balance of flavors. Adjust with more lime for sourness, fish sauce for salt, or sugar for sweetness if needed.
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13
Transfer the salad to a serving plate, ensuring all the delicious dressing from the bottom of the mortar is poured over the top.
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14
Garnish with the remaining roasted peanuts and a sprig of cilantro. Serve immediately while the papaya is at its crispest.
💡 Chef's Tips
Always use a green, unripe papaya; a ripe one will be too sweet and mushy for this dish. If you don't have a mortar and pestle, you can bruise the ingredients in a sturdy bowl using a heavy wooden spoon or a rolling pin. To keep the papaya extra crunchy, keep it in the refrigerator until the very moment you are ready to pound the salad. Adjust the 'heat' by controlling the number of chilies—two is mild/medium, while five is traditionally Thai spicy. For a vegan version, substitute the fish sauce with a high-quality light soy sauce or vegan 'fish' sauce and omit the dried shrimp.
🍽️ Serving Suggestions
Serve with a side of 'Khao Niao' (Thai sticky rice) to soak up the spicy dressing. Pair with 'Gai Yang' (Thai grilled chicken) for a classic and complete Isan meal. Offer fresh cabbage wedges or raw Thai basil on the side to help cool the palate between spicy bites. A cold Thai lager or a crisp Riesling balances the heat and acidity beautifully. Serve as an appetizer to a larger Thai feast featuring Green Curry or Pad Thai.