Som Tum (Green Papaya Salad)
The Quirky Foodster Team
Ingredients
- Shredded green (unripe) papaya — 400 g (4 cups)
- Garlic cloves — 3
- Thai bird's eye chillies (adjust to taste) — 2–4
- Long beans, cut into short lengths — 100 g (3/4 cup)
- Tomatoes, cut into wedges — 2
- Dried shrimp — 2 tbsp
- Roasted peanuts — 2 tbsp
- Fish sauce — 3 tbsp
- Lime juice — 3 tbsp
- Palm sugar — 2 tbsp
- Tamarind paste (optional) — 1 tbsp
Method
- Shred the green papaya into thin strips using a grater, julienne peeler, or knife.
- In a large mortar, pound the garlic and chillies together until roughly crushed.
- Add the long beans and lightly pound to bruise them.
- Add the tomatoes and dried shrimp, and pound gently just to release some juices, being careful not to fully mash them.
- Add the fish sauce, lime juice, palm sugar and tamarind paste, if using, and stir with a spoon to dissolve the sugar.
- Add the shredded papaya and peanuts, and use the pestle and a spoon together to gently pound and toss everything, working the dressing through the papaya without fully crushing it.
- Taste and adjust the balance of spicy, sour, salty and sweet, then serve immediately.
Introduction: Som tum, a spicy, tangy shredded green papaya salad, originated in Isaan, Thailand's northeastern region,
and has since become one of the country's most beloved dishes.
Cultural Background: Som tum, a spicy, tangy shredded green papaya salad, originated in Isaan, Thailand's northeastern region,
and has since become one of the country's most beloved dishes. Made by pounding the ingredients
together in a mortar and pestle, it delivers an intense hit of spicy, sour, salty and sweet flavours in every
bite.
Tips: Choose a firm, unripe green papaya, which has the right crisp texture — a ripe, orange papaya won't work for this dish. Pound gently rather than aggressively when mixing in the papaya, so it stays crunchy rather than turning mushy.
Variations: Add salted crab for som tum poo, a popular Isaan variation with a distinctive funky flavour. Adjust the chilli heat to taste — this dish is traditionally quite spicy, but can be scaled back. A vegetarian version can be made by omitting the dried shrimp and using soy sauce in place of fish sauce.
Vegetarian Som Tum: Omit the dried shrimp. Replace the fish sauce with an equal amount of soy sauce.
Proceed exactly as directed with the remaining ingredients.
Storage: Best eaten immediately; not well suited to storing, as the papaya releases liquid and softens over time.
Reheating: Not applicable — always served cold or at room temperature.
FAQs:
Q: Where can I find green papaya?
A: Unripe green papaya is available at most Asian grocers, often pre-shredded in the produce section.
Q: What if I don't have a mortar and pestle?
A: A large bowl and the end of a rolling pin can approximate the pounding technique, though a mortar and pestle gives the best texture and flavour development.
Q: How spicy is som tum traditionally?
A: It's typically made quite spicy in Thailand, though the chilli amount can easily be adjusted to taste.
- Shredded green (unripe) papaya — 400 g (4 cups)
- Garlic cloves — 3
- Thai bird's eye chillies (adjust to taste) — 2–4
- Long beans, cut into short lengths — 100 g (3/4 cup)
- Tomatoes, cut into wedges — 2
- Dried shrimp — 2 tbsp
- Roasted peanuts — 2 tbsp
- Fish sauce — 3 tbsp
- Lime juice — 3 tbsp
- Palm sugar — 2 tbsp
- Tamarind paste (optional) — 1 tbsp
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