Som Tum (Papaya Salad)

Name: Som Tum (Papaya Salad)
Total time: 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups shredded unripe green papaya; 2 cloves garlic, 2-4 Thai bird's eye chilies; 1 tbsp palm sugar, 2 tbsp fish sauce, 3 tbsp lime juice; 1/4 cup roasted peanuts; 5 cherry tomatoes (halved), 1/4 cup long beans (cut into 1-inch pieces)

A vibrant, crunchy, spicy, sweet, and sour green papaya salad pounded in a mortar.

15 minutes

Serves 4

Salad

Contains common allergens

Fish Peanut Seafood

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Instructions

5 steps

1
Pound Aromatics: In a large clay or wooden mortar, pound the garlic and bird's eye chilies until roughly mashed.

2
Create the Dressing: Add the palm sugar, fish sauce, and lime juice to the mortar. Use the pestle to stir and lightly press until the sugar is completely dissolved into a liquid dressing.
3
Bruise the Veggies: Toss in the green beans and cherry tomatoes. Gently bruise them with the pestle (do not smash them to a pulp) to release their juices into the dressing.
4
Toss the Papaya: Add the shredded green papaya and half of the roasted peanuts. Use a spoon in one hand and the pestle in the other to toss and gently pound the mixture for 1-2 minutes, ensuring the papaya absorbs the dressing.
5
Serve: Plate the salad immediately, topping with the remaining peanuts. Serve alongside sticky rice and grilled chicken.

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