Som Tam (Green Papaya Salad)

Instructions

1. 1

   Peel the green papaya, then use a box grater, mandoline, or sharp knife to julienne the flesh into thin, uniform matchsticks approximately 2 inches long. Place in a large bowl of cold water for 5 minutes to keep crisp, then drain and pat thoroughly dry with a clean kitchen towel.

2. 2

   Place the garlic cloves and bird's eye chilies into a large clay or granite mortar. Pound firmly with the pestle for about 60 seconds until the garlic and chilies are bruised and beginning to break down into a coarse, fragrant paste — do not pulverize completely; texture is essential.

3. 3

   Add the long bean pieces to the mortar and pound lightly 4 to 5 times just to bruise and crack them slightly, releasing their juice without turning them mushy.

4. 4

   Add the dried shrimp and palm sugar to the mortar. Pound gently to integrate the sugar into the mixture, about 30 seconds.

5. 5

   Pour in the fish sauce, fresh lime juice, and dissolved tamarind water. Use the pestle and a large spoon to stir and lightly pound the dressing ingredients together until the palm sugar is fully dissolved.

6. 6

   Add the drained julienned papaya to the mortar in two batches. Using the pestle in one hand and a spoon in the other, gently pound and toss the papaya so it absorbs the dressing and becomes slightly softened but retains its crunch — approximately 1 to 2 minutes per batch.

7. 7

   Add the tomato wedges and fold them in gently with a spoon, pressing lightly with the pestle once or twice so they release a small amount of juice without breaking apart completely.