Green papaya salad with lime, chili, and fish sauce
Som tam is a traditional spicy green papaya salad from Thailand and Laos, combining unripe papaya with lime juice, fish sauce, and fresh chilies for a balance of tangy, spicy, and salty flavors.
Serves 4
Peel and shred the green papaya into thin strands using a knife or vegetable peeler.
Keep the papaya crisp by chilling before shredding
Using a mortar and pestle, gently pound the chilies to release their oils and break down slightly.
Don't pound too hard to maintain texture
Add lime juice and fish sauce to the mortar, stirring to combine into a dressing.
Adjust seasoning to your taste preference
Add the shredded papaya to the mortar with the dressing, toss gently. Top with crushed peanuts and tomatoes before serving.
Use unripe (green) papaya for the proper texture and slightly bitter flavor
Make som tam just before serving to keep papaya crisp
Adjust heat level by removing chili seeds for milder version
Add shredded carrots or long beans for extra crunch
Include dried shrimp for umami depth
Make vegetarian version with soy sauce instead of fish sauce
Best consumed immediately, but leftover keeps in refrigerator for 24 hours
Som tam originated in Laos and became popular throughout Thailand, representing the fusion of Lao and Thai culinary traditions in Southeast Asia.
No, ripe papaya is too soft. You need the firm, crunchy texture of green papaya.
Use soy sauce or tamari as a substitute, though the flavor will be slightly different.
Per serving · 4 servings total
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