Som Tam (Papaya Salad)
If you’re seeking a dish that embodies the perfect harmony of sweet, sour, salty, and spicy flavors, look no further than Som Tum, the iconic Thai Papaya Salad.
This refreshing and vibrant salad is a staple in Thai cuisine, celebrated for its bold and invigorating taste that awakens the palate. Imagine crisp, shredded green papaya, juicy tomatoes, and crunchy green beans tossed with roasted peanuts and aromatic dried shrimp, all enveloped in a tangy and savory dressing made from lime juice, fish sauce, palm sugar, and fiery chilies.
Noodle Papaya salad
Som Tam isn’t just a salad; it's an experience that captures the essence of Thai street food, offering a delightful explosion of flavors and textures in every bite.
Whether you’re a seasoned chef or a culinary adventurer, preparing Som Tam at home will transport you to the bustling markets of Thailand, where each ingredient tells a story of tradition and taste.
Dive into this recipe and discover how a simple combination of fresh ingredients can create a dish that is both exhilarating and unforgettable.
Ingredients
Green papaya is the unripe fruit of the papaya tree. It has a firm texture and a mild, neutral flavor that absorbs the dressing well.
Nutritional Value: Rich in vitamins A, C, and E, and digestive enzymes.
Green papaya - 1 medium-sized, peeled and shredded
Tomatoes - 2-3, cut into wedges
Green beans - A handful, cut into 1-inch pieces
Peanuts - 1/4 cup, roasted and roughly chopped
Dried shrimp - 2 tablespoons
Lime juice - 2-3 tablespoons
Fish sauce - 2 tablespoons
Palm sugar - 1 tablespoon
Bird’s eye chilies - 2-3, or to taste
Garlic - 2 cloves
How To Make Papaya Salad
Prepare the ingredients:
Peel and shred the green papaya. A julienne peeler works well for this.
Cut tomatoes into wedges.
Trim and cut green beans into 1-inch pieces.
Roast and chop the peanuts if they aren’t already roasted.
Rinse the dried shrimp.
Make the dressing:
In a mortar and pestle, pound the garlic and chilies until they form a coarse paste.
Add the dried shrimp and pound lightly.
Add the palm sugar, fish sauce, and lime juice. Mix well until the sugar is dissolved.
Combine the ingredients:
Add the shredded green papaya to the mortar and lightly pound to combine with the dressing.
Add the green beans and tomatoes, and lightly pound to slightly crush them, releasing their juices.
Toss in the roasted peanuts and mix everything well.
Serve immediately:
Transfer the salad to a serving plate, garnish with additional peanuts and lime wedges if desired, and enjoy fresh.
Tools Needed to Make Papaya Salad
Mortar and pestle: Essential for pounding and mixing the dressing.
Julienne peeler or mandolin: For shredding the green papaya.
Knife and cutting board: For preparing the tomatoes, green beans, and garlic.
Mixing bowl: To combine and toss the ingredients.
Serving plate: To present the finished salad.
Variations of Papaya Salad
Som Tam Thai: The classic version described above.
Som Tam Pu: Includes salted crab, adding a distinct seafood flavor.
Som Tam Pla Ra: Incorporates fermented fish sauce, giving a stronger, more pungent taste.
Som Tam Mamuang: Uses shredded green mango instead of green papaya for a different tartness.
Som Tam Talay: Adds a variety of seafood, such as shrimp, squid, and mussels.
Som Tam Tua Plu: Features winged beans, providing a unique crunch.
Vegetarian Som Tam: Omits the dried shrimp and fish sauce, using soy sauce as a substitute for a vegetarian-friendly version.
By understanding the ingredients, tools, and variations, you can make and customize Som Tam to your taste preferences while appreciating its culinary roots.