Som Tam (Papaya Salad)

1. 1

   Prepare the Green Papaya

   Peel the green papaya and cut it lengthwise. Remove all seeds with a spoon. Using a julienne peeler, grater, or knife, shred the papaya flesh into thin, long strips. You should have about 2 cups of shredded papaya. Soak the shredded papaya in cold water for 5 minutes to maintain its crispness, then drain thoroughly and set aside.

   5m

   Tips:

   • • Choose a firm, unripe green papaya for the best crunchy texture
   • • The papaya should be completely green with no yellow coloring
   • • Keep the shreds thin and uniform for even flavor distribution
2. 2

   Pound the Aromatics

   In a large clay mortar (or wooden mortar), add the garlic cloves and Thai chilies. Using a wooden pestle, pound them together with a firm but gentle motion until they are lightly crushed and broken down, but not completely pulverized. You want to release their oils and flavors.

   2m

   Tips:

   • • Don't pound too hard - you want to bruise, not mash
   • • The clay mortar and wooden pestle are traditional but a large bowl and muddler can work
   • • Adjust the number of chilies based on your heat tolerance
3. 3

   Add Palm Sugar and Dissolve

   Add the palm sugar to the mortar with the crushed garlic and chilies. Pound and mix until the palm sugar dissolves and forms a paste with the aromatics. This creates the flavor base for your dressing.

   1m

   Tips:

   • • If using palm sugar in a hard block, grate it first for easier dissolving
   • • The sugar helps balance the sour and salty elements
4. 4

   Bruise the Vegetables

   Add the long beans to the mortar and pound them lightly just until they are broken and slightly bruised. Then add the cherry tomatoes and pound gently to break them and release their juices without turning them into complete pulp. Add the peanuts and dried shrimp (if using) and pound a few times to break them up slightly.

   2m

   Tips:

   • • The goal is to bruise vegetables to release flavor, not to smash them
   • • Leave some texture - don't over-pound
   • • The tomato juices will help create the dressing base
5. 5

   Mix the Dressing

   Add the fish sauce and lime juice to the mortar. If you're using fresh limes, throw the juiced lime skin into the mortar as well - the oils in the skin will add extra flavor to the dressing. Stir and mix everything together with the pestle or a spoon.

   1m

   Tips:

   • • Taste the dressing at this stage and adjust the balance
   • • The dressing should be a balance of salty (fish sauce), sour (lime), sweet (palm sugar), and spicy (chilies)
6. 6

   Pound and Toss the Papaya

   Add the drained shredded papaya to the mortar. Using the 'pound-and-flip' method, pound the papaya a few times, then use a large spoon to flip the bottom ingredients up to the top so the dressing coats everything evenly. Repeat this pounding and flipping motion several times until the papaya is well-coated with the dressing and has absorbed the flavors, but still maintains its crisp texture.

   3m

   Tips:

   • • Don't over-pound the papaya - you want it to remain crunchy
   • • The pound-and-flip technique ensures even coating without making the salad mushy
   • • Taste and adjust seasoning if needed - add more fish sauce for saltiness, lime for sourness, or sugar for sweetness
7. 7

   Serve Immediately

   Transfer the Som Tam to a serving plate. Sprinkle additional roasted peanuts on top if desired. Serve immediately while the papaya is still crisp and fresh. Som Tam is traditionally served alongside grilled or roasted meats (especially Gai Yang - grilled chicken), sticky rice, and fresh vegetables like cabbage leaves and lettuce.

   1m

   Tips:

   • • Som Tam is best eaten immediately after preparation
   • • Serve with sticky rice to balance the intense flavors
   • • Provide extra lime wedges on the side for those who want more sourness

• •Always use unripe green papaya for the authentic crunchy texture - ripe papaya will be too soft and sweet
• •The traditional clay mortar and wooden pestle are ideal, but a large wooden bowl with a muddler or meat tenderizer can work in a pinch
• •Don't over-pound - the key technique is to bruise and coat, not to mash the ingredients
• •Balance is everything in Som Tam: adjust the fish sauce (salty), lime juice (sour), palm sugar (sweet), and chilies (spicy) to your preference
• •If you can't find a mortar and pestle, you can use a mixing bowl and gently squeeze the ingredients with your hands while mixing
• •For a less spicy version, remove the seeds from the chilies or reduce the quantity
• •Fresh lime juice is essential - bottled lime juice won't give the same bright, authentic flavor
• •The salad should be eaten immediately for the best texture - the papaya will soften if it sits too long in the dressing
• •Listen for the 'pok pok' sound when pounding - this rhythmic sound is iconic in Thai street food preparation

• •
  gai-yang
• •
  khao-niao
• •
  laab
• •
  sai-krok-isan
• •
  kor-moo-yang

Som Tam originated in Laos and the Isan region of northeastern Thailand, which shares cultural and culinary ties with Laos. The name 'Som Tam' literally translates to 'sour pounded,' referring to both the dominant sour flavor from lime juice and the traditional preparation method using a mortar and pestle. Historically, this dish was created as a way to use unripe green papaya, transforming an otherwise inedible ingredient into a flavorful and nutritious salad. The dish reflects Isan's agricultural roots and the resourcefulness of its people. In Isan villages, Som Tam is traditionally eaten with sticky rice and grilled meats, providing a complete meal that balances proteins, carbohydrates, and fresh vegetables. The rhythmic 'pok pok' sound of the wooden pestle hitting the clay mortar has become an iconic sound of Thai street food culture. As Isan people migrated to Bangkok and other urban centers seeking work, they brought Som Tam with them, and it quickly became popular throughout Thailand and eventually worldwide. Today, Som Tam is considered one of the world's great salads and is recognized globally as a signature Thai dish, though its Isan heritage remains central to its identity.

Authentic Som Tam requires several key elements to achieve the proper flavor and texture. First, the papaya must be unripe and green - ripe papaya is too soft and sweet. Second, the traditional preparation method using a clay mortar (khrok) and wooden pestle (sak) is not just ceremonial; it's functional. The pounding technique bruises the ingredients just enough to release their flavors and allows the dressing to penetrate the papaya while maintaining its crisp texture. This cannot be fully replicated with modern equipment like food processors or blenders, which would turn the salad mushy. Third, the balance of flavors is crucial: Thai cuisine is built on balancing sweet (palm sugar), sour (lime), salty (fish sauce), and spicy (chilies). In authentic Som Tam, these four flavors should meet in perfect harmony with none overpowering the others. Fourth, ingredients matter: use Thai fish sauce (nam pla), not other Asian fish sauces; use palm sugar, not white sugar; use fresh Thai bird's eye chilies, not dried chili flakes; and use fresh lime juice, never bottled. Fifth, the serving accompaniments are essential: Som Tam is traditionally served with sticky rice (khao niao) and grilled chicken (gai yang) in Isan cuisine, and should be eaten with fresh vegetables like cabbage, long beans, and Thai basil on the side. Finally, the most authentic versions from Isan include ingredients like fermented fish sauce (pla ra) or pickled crab (poo dong), which give the dish its characteristic funky, pungent flavor - though these are often too intense for those unfamiliar with Isan cuisine and are typically omitted in versions made for tourists or international audiences.