It is one of Thai cuisine signature dish, It is spicy, crunchy and a burst of umami flavours. Green papaya salad is also popular in its neighbouring country such as Cambodia, Vietnam and Laos. Though, the Thai version is one of most recognised all over the world. It is known to originate in Northeastern part of Thailand, Isaan region which shares border with Laos.
Som in Thai means sour taste, tam or tum means pound which literally translate to how it is made. It is not necessarily with the use of papaya, it works with any seasonal fruits that has tart flavour. Papaya is one of the most popular one, it is perfect for spicy food lover. In Thailand street food, vendors prepare som tam right in front of you, so don't hesitate to ask for milder spice flavour, if you happened to order one, as they make this really hot originally, but for tourist they are very accommodating to how much you can take for heat.
Som tam is normally serve with sticky rice or steam jasmine rice with some sort of grilled meat. Gai Yang is very popular one ( Click here) for recipe if interested. This recipe is what they call the central version, so if you are in the streets of Bangkok, this is the flavour you will find. Will share the northeastern version in later blog. I hope you will find this recipe enjoyable as much as I do! Happy Cooking!
Ingredients are simple, Most of them are easily purchase in your local supermarkets, otherwise asian/ oriental supermarkets is best option, or Online if preferred.
What you need to get
Fish sauce - available in most local super market in the uk , it'll be in the world food section. Other option is asian/ oriental super market.
Tamarind concentrate/ tamarind paste- For this recipe it should tamarind water/ juice so my concentrate is diluted with water. Tamarind is available in asian/oriental supermarket. if you can find the tamarind pulp only, Make paste from it. See note below on how to prepare.
Palm sugar - available in an asian/ oriental supermarket, can come as disc or in a tub.
Dried shrimp - It is available in an asian supermarket, oriental in particular. Normally stored in the fridge ( refrigerator). Seek assistance if needed, or purchase online.
Long beans - alternatively use green french beans if not available.
Dried red chillis - if you have dried red bird's eye chillis thats perfect, otherwise you can use any red dried chillis you have.
Som Tam
Full Ingredients: Serves 6
2 cups shredded green papaya
1/2 cup shredded carrots
3- 4 stalks long beans
4 cloves garlic
1/4 cup roasted peanuts
1/4 cup dried shrimp
3-4 fresh red chillis/ bird's eye chillis
10-12 pcs dried red chillis
4-6 cherry tomatoes or 1 red tomatoes
Seasoning :
3-4 tbsp fish sauce, start with 3 and adjust
1-2 lime juice
2 tbsp palm sugar
3 tbsp tamarind juice
Method:
Wash vegetables and chop long beans, cut cherry tomatoes in half. Peel carrots and green papaya. Shred both vegetables, use vegetable serrated peeler/ julienne peeler. See photo above for reference. Tip: If not making it straight away, soak shredded vegetables ( separate bowls) with ice cold water to keep it fresh and crisp.
In a clay mortar, smash dried red chillis first then add garlic and fresh chillis , pound to mix. Add seasoning, green beans, peanut, dried shrimp and cherry tomatoes and pound briefly to mix.
Add shredded green papaya and carrots. Mix well with pestle.
Serve with cabbage and more long beans. Serve also with any grilled meat. (click here ) for Gai Yang recipe .