Som Tum

Introduction to Som Tum

Som Tum, also known as green papaya salad, is a spicy salad made from shredded green papaya. This delightful dish is a staple in Thai cuisine, widely loved for its unique combination of flavors: spicy, sweet, sour, and salty. Originating from the northeastern part of Thailand, Som Tum has become a popular dish throughout Southeast Asia. Its roots can be traced back to Laos, where it is known by a different name. Over time, Som Tum has evolved with regional variations, each maintaining the distinct characteristics of this exotic salad.

Ingredients

• Green Papaya - 1 medium-sized
• Carrots - 1, shredded
• Bird’s Eye Chilies - 3 to 4, depending on your spice tolerance
• Garlic - 2 cloves
• Cherry Tomatoes - 5 to 6, halved
• Lime - 1, juice only
• Fish Sauce - 2 tablespoons
• Palm Sugar - 1 tablespoon
• Roasted Peanuts - 2 tablespoons, roughly chopped
• Dried Shrimp - optional, 2 tablespoons
• Salt - to taste
• Cabbage - optional, for serving
• Green Beans - 5 to 6, cut into pieces

Preparation Steps

1. Start by peeling the green papaya and removing the seeds. Using a shredder or knife, shred the papaya into thin strips. Place the shredded papaya in a bowl of ice cold water to keep it crisp.

2. Next, shred the carrots to similar thin strips as the papaya and set them aside.

3. In a mortar, add the garlic cloves and chilies. Pound them gently with the pestle until they are roughly crushed.

4. Add the dried shrimp (if using) and lightly crush them along with the garlic and chilies.

5. Remove the papaya from the water and drain it well. Combine the papaya and shredded carrots in a large mixing bowl.

6. Add the halved cherry tomatoes and slightly bruise them in the mortar to release their flavors before adding them to the mixing bowl.

Complete Cooking Process

1. In a small bowl, mix together the fish sauce, juice of one lime, and palm sugar. Stir until the sugar dissolves completely.

2. Pour the dressing over the papaya mixture, giving it a thorough toss to ensure all the ingredients are well combined and coated in the dressing.

3. Spoon the mixture back into the mortar in small batches and gently pound with the pestle to help infuse the flavors.

4. Transfer the pounded salad back into the mixing bowl, adjust taste with salt as required, and sprinkle with chopped peanuts before serving.

5. For added texture and taste, serve the Som Tum alongside cold crispy cabbage pieces and green beans.

Enjoying Som Tum

Som Tum is best enjoyed immediately after preparation when its flavors are vibrant and fresh. The salad can be savored on its own as a refreshing appetizer or side dish. For a more filling meal, pair it with sticky rice or grilled meats. The combination of the crunchy green papaya, spicy chilies, and the rich umami flavor from the fish sauce creates a uniquely balanced taste, making each bite an exhilarating experience. If you're new to the heat, start with fewer chilies and gradually increase to your preferred level of spice.

Cooking Time

For a well-balanced Som Tum, the cooking timer should be set to accommodate preparation and immediate serving—around 30 minutes, depending on your pace with the knife skills.