A spicy, tangy, and refreshing salad made with shredded green papaya, herbs, and a delicious mix of bold flavors.
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In a small saucepan, add the lime juice, soy sauce, chillies, garlic, palm sugar, fish sauce, lemongrass, and ginger.
Gently heat and simmer for 5 minutes until the flavors have infused. Set aside to cool.
In a platter or salad bowl, combine the papaya, fine beans, tomatoes, spring onions, cucumber, and peanuts.
Mix through, then pour over the dressing and mix again until well distributed.
Garnish with Thai basil (or basil and mint), as well as coriander.
For a more intense flavor, let the salad sit for a few minutes before serving.
Adjust the number of chillies according to your spice preference.
What is the best way to prepare green papaya for Som Tam?
To prepare green papaya for Som Tam, peel the papaya and use a julienne peeler or a sharp knife to shred it into thin strips. This will give you the perfect texture for the salad. Make sure to use unripe green papaya for the best flavor and crunch.
Can I make a vegan version of Som Tam without fish sauce?
Yes, you can easily make a vegan version of Som Tam by substituting fish sauce with soy sauce or a vegan fish sauce alternative. This will maintain the umami flavor while keeping the dish plant-based. Additionally, ensure that the palm sugar you use is vegan-friendly.
How should I store leftover Som Tam?
To store leftover Som Tam, place it in an airtight container in the refrigerator. It’s best consumed within 1-2 days for optimal freshness. However, keep in mind that the texture may change as the ingredients continue to marinate in the dressing.
What can I pair with Som Tam for a complete meal?
Som Tam pairs wonderfully with grilled meats, such as chicken or shrimp, and can also be served alongside sticky rice for a more filling meal. For a vegetarian option, consider serving it with tofu or a side of spring rolls.
What are some good substitutions for ingredients in Som Tam?
If you can't find green papaya, you can substitute it with shredded carrots or zucchini for a similar crunch. For the herbs, if you don’t have Thai basil, a mix of regular basil and mint works well. Additionally, you can adjust the level of spiciness by using fewer Thai red chillies or opting for milder peppers.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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