Tam Som (Lao Pomelo Salad)

About This Recipe

Tam som is the Lao version of the green papaya salad that spawned one of the world's most famous street-food dishes (Thai som tum). In its homeland of Laos, the salad is made in a large stone mortar, and unlike the Thai version which is almost always papaya-only, Lao tam som frequently incorporates pomelo segments, fermented fish (padaek), dried shrimp, and padaek brine for a funkier, more complex flavor. The pounding technique (tam) is not just for show — it gently bruises rather than purees the ingredients, releasing juices while maintaining texture. Lao tam som also frequently includes a handful of cherry tomatoes, long beans, and sometimes sliced banana blossom, creating a more substantial salad than its Thai cousin. The result is a bright, funky, fiery, sour explosion that Lao people eat several times a week as both a snack and a side dish.

Ingredients

Serves 4

• 300 ggreen (unripe) papaya, peeled and julienned
• 150 gpomelo segments, membrane removed
• 100 glong beans, cut into 3cm pieces
• 10cherry tomatoes, halved
• 2 tbspdried shrimp
• 3bird's eye chilies (or more to taste)
• 2 clovesgarlic
• 3 tbsplime juice
• 2 tbspfish sauce
• 1 tsppadaek (Lao fermented fish sauce) or extra fish sauce
• 1 tsppalm sugar or brown sugar
• 2 tbsproasted peanuts, roughly crushed

Instructions

1. 1

   Pound the aromatics

   Place chilies and garlic in a large stone mortar. Pound to a rough paste — no need to be completely smooth.

2. 2

   Add dried shrimp

   Add dried shrimp and pound briefly to break them up.

3. 3

   Season

   Add lime juice, fish sauce, padaek, and palm sugar. Mix with the pestle to combine and dissolve the sugar.

4. 4

   Add vegetables

   Add long beans and tomatoes. Pound gently — just enough to bruise the beans and burst the tomatoes slightly. Add papaya and toss with the pestle and a spoon rather than pounding hard.

   Lao tam som should retain more texture than Thai som tum — resist over-pounding.

5. 5

   Add pomelo

   Fold in pomelo segments gently by hand — they break apart easily and should remain in distinct pieces.

6. 6

   Taste and serve

   Taste: it should be sour, salty, sweet, and fiery in roughly that order. Adjust lime juice, fish sauce, or sugar. Top with roasted peanuts and serve immediately.

Variations

• •

  Tam maak huong (green mango version): use julienned unripe mango instead of papaya.

• •

  Vegetarian tam som: replace dried shrimp and padaek with extra lime juice and a teaspoon of miso.

Storage

Tam som should be eaten within 30 minutes of making — the acid wilts the papaya quickly and it becomes watery. Do not refrigerate.

Frequently Asked Questions