How to make Som-Tam (Thai Papaya Salad)
“Som” means sour, “Tam” means pound—aka the joyful bash with a mortar and pestle. That rhythm doesn’t just mix; it wakes up chilies, lime, garlic, and papaya so the flavors pop. It’s taste, music, and tradition in one bowl. Ready to pound?
Ingredients
- 100 g shredded green papaya
- 50 g shredded carrot (optional for color)
- 1 tomato
- 1-2 long bean or green beans: cut into 1 inch pieces
- 1 small garlic clove
- 1-3 fresh bird’s eye chili (adjust to spice tolerance)
- 1 tbsp roasted peanuts
- 1 tsp dried shrimp (optional, traditional)
Seasoning
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp lime juice (½ lime)
- 1 tbsp tamarind juice
- 1 tsp palm sugar (or brown sugar)
Instructions
- In a mortar and pestle, lightly pound the garlic and chili until crushed.
- Add green beans, bruise lightly.
- Add tomatoes, pound gently to release juice.
- Mix in sugar, fish sauce, tamarind juice and lime juice until dissolved.
- Add shredded papaya (and carrot, if using). Toss and mix well with a spoon and pestle.
- Taste – adjust sour/salt/sweet balance.
- Top with roasted peanuts.