Green Papaya Salad (Som Tum)
Ingredients
- 2 pcGarlic (peeled cloves)
- 2 pcThai chili (fresh)
- 50 gGreen bean (trimmed and cut into pieces)
- 30 gPeanut (roasted unsalted)
- 1 tbsppalm sugar (grated)
- 2 tbspfish sauce
- 3 tbspLime juice (freshly squeezed)
- 10 pcSolanum lycopersicum esculentum M. (halved)
- 400 gPapaya (green, peeled and shredded)
- 400 gGreen papaya (peeled and shredded into thin strips)
- 20 gDried shrimp (rinsed)
Method
A punchy salad where the green papaya stays crisp under the teeth. The balance is sharp: lime acidity wakes up the chili, while fish sauce provides deep umami notes. You smell the garlic and roasted peanuts from the very first bite.
- 1
In a large mortar, pound the garlic and Thai chilies until a coarse paste is formed. The smell of the chili should start to sting the nose.
- 2
Add the green beans cut into pieces, the peanuts, and the dried shrimp. Pound lightly to bruise them without turning them into a puree; they should remain firm.
- 3
Stir in the palm sugar, fish sauce, and lime juice. Mix with the spoon while pressing with the pestle to dissolve the sugar until the sauce is homogeneous.
- 4
Add the shredded green papaya and halved cherry tomatoes. Pound gently while tossing the salad with a spoon. The papaya should soak up the sauce and become slightly supple while maintaining its crunch.
Frequently asked questions
How do you get this dish right?
- Don't pound the papaya too hard; it should just soften without losing all its juices.
- The secret lies in the balance: the dressing must be simultaneously acidic, sweet, salty, and spicy.
How long does this dish keep?
Eat immediately. The papaya loses its crunch and releases water if left to sit for too long.
