Spicy, tangy green papaya salad with lime, fish sauce, and dried shrimp β a northeastern Thai classic.
Som tam is the iconic salad of Thailand's Isaan region. Unripe green papaya is pounded with lime juice, fish sauce, dried shrimp, and crushed peanuts, creating a salad that's perfectly balanced between spicy, sour, salty, and sweet. It's served as a starter or alongside sticky rice and grilled meats.
Serves 2
In a large mortar, pound garlic and chilies until fragrant.
Add dried shrimp and pound gently to break up.
Add shredded papaya and pound lightly to bruise, not pulverize. Add long beans if using.
Pour lime juice, fish sauce, and palm sugar. Toss well. Taste and adjust. Top with peanuts.
Don't over-pound β you want texture, not mush.
Fish sauce is essential for authentic flavor.
Eat immediately for best crunch.
Add long beans or snake beans
Make with papaya and carrots
Add grilled shrimp instead of dried
Best eaten immediately. Can refrigerate 2 hours.
Som tam originated in Isaan (northeastern Thailand) and has become popular across Thailand and Southeast Asia. The name means 'pounding salad' in Thai, reflecting the traditional preparation method.
A mortar gives better texture and control. A blender will turn it into a paste.
Asian markets sell pre-shredded green papaya, or buy unripe papayas and shred them yourself.
Per serving Β· 2 servings total
Ask our AI cooking assistant anything about this recipe β substitutions, techniques, scaling.
Chat with AI Chef βJoin the conversation
Sign in to leave a comment and save your favourite recipes