Som Tum
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Som Tum is a popular Thai green papaya salad that is tangy, spicy, sweet, and savory. Here’s how you can make it at home:
Ingredients:Main Salad:- 2 cups shredded green papaya (unripe papaya)
- 1 medium carrot (shredded, optional)
- 5-6 cherry tomatoes (halved)
- 10 green beans (trimmed and cut into 1-inch pieces)
- 2-3 tablespoons roasted peanuts (crushed)
Dressing:- 2-3 Thai bird’s eye chilies (adjust to your spice preference)
- 2 cloves garlic
- 1-2 tablespoons fish sauce (or soy sauce for a vegetarian version)
- 2 tablespoons lime juice
- 1 tablespoon palm sugar (or brown sugar)
- 1-2 teaspoons tamarind paste (optional, for extra tanginess)
Optional Toppings:- Dried shrimp (if you like a more authentic flavor)
- Cucumber slices or lettuce leaves (for serving)
Instructions:Prepare the Papaya:- Peel the green papaya and remove the seeds.
- Shred the papaya using a mandolin or julienne peeler. Place the shredded papaya in cold water to keep it crisp, then drain before use.
Make the Dressing:- In a large mortar and pestle, pound the garlic and chilies until they break down into a paste.
- Add the palm sugar and tamarind paste (if using), and mix until dissolved.
- Stir in the fish sauce and lime juice. Adjust to taste for a balance of salty, sour, sweet, and spicy.
Combine the Salad:- Add the green beans and gently pound them with the mortar and pestle until slightly bruised.
- Toss in the shredded papaya, carrot (if using), cherry tomatoes, and crushed peanuts.
- Use the pestle and a spoon to mix and lightly bruise the ingredients, allowing the flavors to meld together.
Taste and Adjust:- Taste the salad and adjust the seasoning with more lime juice, fish sauce, or sugar as needed.
Serve:- Plate the Som Tum with a sprinkle of extra peanuts on top.
- Serve with sticky rice, grilled chicken, or fresh vegetables.
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