Som Tum (Papaya Salad)
Jump to recipeIngredients
- 2 cups (300 grams) green papaya, julienned or shredded
- 2 to 3 Thai bird's eye chilies (or 1 to 2 for less heat)
- 3 cloves garlic, peeled
- 2 tablespoons (20 grams) roasted unsalted peanuts
- 2 tablespoons (30 milliliters) fresh lime juice
- 1 tablespoon (15 milliliters) fish sauce
- 1 tablespoon (12 grams) palm sugar or brown sugar
- 8 to 10 cherry tomatoes, halved
- 2 tablespoons (30 grams) long beans or green beans, cut into 1-inch (2.5-centimeter) pieces
- 1 tablespoon (10 grams) dried shrimp, roughly chopped (optional)
- 2 tablespoons (30 milliliters) tamarind juice (or substitute with additional lime juice)
- 1 shallot, thinly sliced
Instructions
- 1
Place the garlic cloves and Thai chilies into a large mortar and pestle, then pound gently with a circular grinding motion for 15 to 20 seconds until the garlic is slightly broken down and the chilies are bruised but not completely crushed—you want some texture and heat to remain.
- 2
Add the palm sugar to the mortar and pound together with the garlic and chilies for another 10 to 15 seconds, pressing gently to release the sugar and allow it to combine with the aromatics.
- 3
Add the long beans and cherry tomatoes to the mortar and gently bruise them by pressing with the pestle and tossing with a wooden spoon for 20 to 30 seconds—this releases their juices and flavors without completely breaking them down.
- 4
Add the shredded green papaya to the mortar and toss everything together using the spoon and gentle pressure from the pestle for 30 to 45 seconds, combining all ingredients while maintaining the papaya's crunch.
- 5
Pour the fish sauce, lime juice, and tamarind juice into the mortar and mix thoroughly by tossing and turning the salad with a wooden spoon for 15 to 20 seconds, ensuring the dressing coats all ingredients evenly.
- 6
Transfer the Som Tum to a serving plate, sprinkle the roasted peanuts and dried shrimp on top, garnish with the sliced shallot, and serve immediately while the papaya is still crisp and the flavors are at their brightest.