Som Tam (Thai Green Papaya Salad)
Thailand's iconic salad: shredded green papaya pounded in a mortar with lime, fish sauce, palm sugar, and chili. Sour, spicy, salty, and sweet all at once, with crunchy papaya and toasty peanuts — and no cooking required.
Ingredients
- Green papaya · shredded, or shredded carrot + cucumber300 g
- Cherry tomatoes · halved6
- Long beans · 3cm pieces, optional4
- Garlic2 cloves
- Thai chilies · to taste2
- Roasted peanuts3 tbsp
- Dried shrimp · optional1 tbsp
- Dressing
- Lime juice2 tbsp
- Fish sauce2 tbsp
- Palm sugar · or brown sugar1 tbsp
Steps
- ⏲ 5 min
Peel and finely shred the papaya (use a grater or peeler). Cut the long beans into 3cm pieces.
- ⏲ 1 min
Lightly pound the garlic and chilies in a mortar.
- ⏲ 1 min
Add the palm sugar, fish sauce, and lime juice and pound until the sugar dissolves into a dressing.
- ⏲ 1 min
Add the long beans, tomatoes, and dried shrimp and pound gently to release their juices.
- ⏲ 2 min
Add the shredded papaya and toss, pressing with the pestle and turning with a spoon, until evenly coated.
- ⏲ 1 min
Plate and scatter the roasted peanuts on top. Serve with sticky rice or grilled chicken.
Tips & Variations
Variations
- Som tam Thai: The popular version with peanuts and dried shrimp (this recipe).
- Som tam pu (pla ra): Lao style with fermented crab or fish sauce, bolder.
- No papaya: Substitute shredded carrot, cucumber, or cabbage.
- Milder: Leave out the chilies, use bell pepper.
Tips
- Shred the papaya fine to keep it crunchy.
- No mortar? Toss in a bowl with two spoons, pressing as you go.
- Balance the lime, fish sauce, and sugar — taste and adjust.
- Pound gently so the papaya doesn't turn mushy.
- Dress it just before serving to keep the crunch.
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