- Crushing the Aromatics
Place 2 garlic cloves and 1–2 Thai chilies into a mortar. Gently pound until they break apart and release their oils, forming the spicy aromatic base of the salad.
- Adding the Vegetables
Add 6 green beans (cut into 3 cm pieces) and 6 halved cherry tomatoes into the mortar. Lightly bruise them so they release their juices while keeping their shape.
- Balancing the Dressing
Pour in 1 tbsp fish sauce, 2 tbsp lime juice, and 1 tbsp palm sugar. Mix and pound lightly until the sugar dissolves and the dressing becomes glossy, tangy, and aromatic.
- Incorporating the Papaya
Add 300 g shredded green papaya and toss thoroughly, ensuring every strand absorbs the dressing without becoming soggy.
- Final Touch
Top the salad with 2 tbsp roasted peanuts for crunch and aroma.
- Kalorien:160 kcal%8%
- Protein:3 g%6%
- Kohlenhydrate:22 g%8%
- Zucker:14 g%16%
- Salz:1.2 g%20%
- Energie:670 kJ%8%
- Fett:6 g%9%
Som Tam is one of Thailand’s most iconic street foods crunchy, spicy, tangy, and refreshing all at once. Made from shredded unripe papaya, it delivers a crisp texture that absorbs the bold flavors of lime, fish sauce, garlic, and chilies. Traditionally prepared using a mortar and pestle, the ingredients are gently pounded to release their juices without turning mushy. The result is a salad that dances between heat, acidity, sweetness, and umami. It’s vibrant, aromatic, and incredibly addictive perfect as a light meal or a side dish to grilled meats.
