Som Tum, also known as Green Papaya Salad, is a traditional Thai dish renowned for its vibrant flavors and fresh ingredients. It combines shredded unripe green papaya with a savory, spicy, sweet, and sour dressing, creating a refreshing and zesty salad that’s both healthy and satisfying.
Ingredients:
- 2 cups green papaya, peeled and shredded
- 1 cup cherry tomatoes, halved
- 1 cup green beans, cut into 1-inch pieces
- 2 cloves garlic
- 2-3 Thai bird’s eye chilies (adjust to taste)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar (or brown sugar)
- 2 tablespoons dried shrimp (optional)
- 2 tablespoons roasted peanuts, coarsely chopped
- 1 small carrot, peeled and shredded (optional)
Kitchen Tools Needed
- Julienne Peeler or Grater
- Mortar and Pestle
- Knife and Cutting Board
- Measuring Spoons
- Small Bowl
- Chopping Board
Steps
- Preparing the Ingredients:
- Begin by preparing the ingredients. Peel the green papaya using a julienne peeler or grater until you have approximately 2 cups of shredded papaya. Halve the cherry tomatoes and cut the green beans into 1-inch pieces. Set aside.
- Pounding the Aromatics:
- In a mortar and pestle, add 2 cloves of garlic and 2-3 Thai bird’s eye chilies (adjust to your spice preference). Pound them together until they form a rough paste. This step helps release the flavors of the garlic and chilies into the dressing.
- Mixing the Dressing
- To the mortar with the garlic and chili paste, add 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and 1 tablespoon of palm sugar (or brown sugar). Use the pestle to pound and mix the ingredients thoroughly until the sugar is dissolved and the flavors are well combined. Taste and adjust the seasoning if needed.
- Combining the Vegetables
- Add the shredded green papaya, halved cherry tomatoes, and cut green beans to the mortar with the dressing. Gently pound and toss the ingredients together. The light pounding helps the vegetables absorb the flavors of the dressing evenly without losing their texture.
- Adding Final Touches
- If using dried shrimp, add 2 tablespoons (adjust to taste) to the mortar and lightly pound again. This step enhances the umami flavor of the salad. Then, add 2 tablespoons of roasted peanuts, coarsely chopped, and give a final gentle toss to mix everything together.
Tips
- Green Papaya Selection: Choose a firm and unripe green papaya for the best texture in the salad. It should be slightly green and not fully ripened.
- Adjusting Spice Levels: Thai bird’s eye chilies can vary in heat. Adjust the number of chilies based on your preference for spiciness. You can start with fewer chilies and add more gradually if needed.
- Balancing Flavors: Taste the dressing before adding it to the salad. Adjust the amount of fish sauce for saltiness, lime juice for acidity, and palm sugar for sweetness to achieve a balanced flavor profile.
Macros
- Calories: 120-150 kcal
- Protein: 4-6 grams
- Carbohydrates: 15-20 grams
- Fat: 5-8 grams
Frequently Asked Questions for Authentic Som Tum
- What is Som Tum?
- Som Tum, also known as Green Papaya Salad, is a popular Thai salad made from shredded unripe papaya mixed with a savory, spicy, sweet, and sour dressing.
- Is Som Tum spicy?
- Yes, Som Tum is typically spicy due to the addition of Thai bird’s eye chilies. The spiciness can be adjusted to suit personal preference by varying the number of chilies used.
- Can Som Tum be made ahead of time?
- Som Tum is best enjoyed fresh to maintain its crisp texture and vibrant flavors. However, you can prepare the ingredients and dressing ahead of time and combine them just before serving.
- What can I serve with Som Tum?
- Som Tum is often served as a refreshing side dish alongside grilled meats such as chicken, pork, or seafood. It can also be enjoyed with sticky rice or as part of a larger Thai meal.
- Is Som Tum vegetarian/vegan?
- Traditional Som Tum contains fish sauce and often includes dried shrimp. To make it vegetarian or vegan, you can use a vegetarian alternative for fish sauce or omit it altogether. Skip the dried shrimp or use a vegan substitute.
- Can I adjust the sweetness of Som Tum?
- Yes, the sweetness of Som Tum can be adjusted by varying the amount of palm sugar or brown sugar used in the dressing. Taste and adjust according to your preference for a sweeter or less sweet salad.
- What are some common variations of Som Tum?
- Variations of Som Tum include adding fruits like mango or pineapple, using different types of seafood such as shrimp or crab, and adding additional herbs like Thai basil or cilantro for added flavor.
Authentic Som Tum: A Refreshing Papaya Salad Recipe
Som Tum, also known as Green Papaya Salad, is a traditional Thai dish renowned for its vibrant flavors and fresh ingredients.
Ingredients
- 2 cups green papaya peeled and shredded
- 1 cup cherry tomatoes halved
- 1 cup green beans cut into 1-inch pieces
- 2 cloves garlic
- 2-3 Thai bird’s eye chilies adjust to taste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar or brown sugar
- 2 tablespoons dried shrimp optional
- 2 tablespoons roasted peanuts coarsely chopped
- 1 small carrot peeled and shredded (optional)
Instructions
Preparing the Ingredients:
- Begin by preparing the ingredients. Peel the green papaya using a julienne peeler or grater until you have approximately 2 cups of shredded papaya. Halve the cherry tomatoes and cut the green beans into 1-inch pieces. Set aside.
Pounding the Aromatics:
- In a mortar and pestle, add 2 cloves of garlic and 2-3 Thai bird’s eye chilies (adjust to your spice preference). Pound them together until they form a rough paste. This step helps release the flavors of the garlic and chilies into the dressing.
Mixing the Dressing:
- To the mortar with the garlic and chili paste, add 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and 1 tablespoon of palm sugar (or brown sugar). Use the pestle to pound and mix the ingredients thoroughly until the sugar is dissolved and the flavors are well combined. Taste and adjust the seasoning if needed.
Combining the Vegetables:
- Add the shredded green papaya, halved cherry tomatoes, and cut green beans to the mortar with the dressing. Gently pound and toss the ingredients together. The light pounding helps the vegetables absorb the flavors of the dressing evenly without losing their texture.
Adding Final Touches:
- If using dried shrimp, add 2 tablespoons (adjust to taste) to the mortar and lightly pound again. This step enhances the umami flavor of the salad. Then, add 2 tablespoons of roasted peanuts, coarsely chopped, and give a final gentle toss to mix everything together.