Som Tum (Papaya Salad)

Serves 1
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Directions

  1. 1Peel the unripened green papaya.
  2. 2Julienne the peeled green papaya using either a knife or a julienne peeler.
  3. 3Peel and julienne the carrot using a julienne peeler.
  4. 4In a mortar, add Thai chilies and garlic, then pound them together.
  5. 5Add palm sugar or regular sugar to the mortar to balance the heat.
  6. 6Add shredded papaya and carrots to the mortar.
  7. 7Add fish sauce for salty umami.
  8. 8Add long beans (or blanched regular green beans) to the mortar.
  9. 9Add cut tomatoes to the mortar.
  10. 10Pound the ingredients a few times to infuse flavors into the papaya, then toss the salad to ensure all strips are coated.
  11. 11Serve the papaya salad on a plate.
  12. 12Garnish with roasted peanuts.

Ingredients

  • unripened green papaya
  • carrots
  • Thai chilies
  • garlic
  • lime
  • palm sugar
  • fish sauce
  • long beans
  • tomatoes
  • roasted peanuts
  • roasted dried Thai chilies
  • MSG
  • fermented crab paste

Equipment

mortar and pestlepeelerknifecutting boardspoon

Tips

  • The knife method for julienning papaya and carrots results in a better texture.
  • Go easy on Thai chilies as raw chilies pack an extra punch.
  • Roll your lime to get the maximum amount of juice.
  • If using regular green beans, blanch them for 30 seconds before adding.
  • Pound the flavors into the papaya, smashing it a few times and then tossing to ensure contact with each strip of fruit.