Som Tum Recipe

Prepare papaya and carrot

Peel the green papaya. Using a julienne peeler, mandoline with julienne blade, or a knife, shred the papaya into thin matchsticks until you have about 3 cups. Place the shredded papaya in a bowl of cold water with a few ice cubes briefly (1–2 minutes) to keep it crisp, then drain and pat dry with paper towels.

Shred carrot and beans

Shred 1 cup carrot to match the papaya thickness. Trim and cut long green beans into 1-inch pieces and halve the cherry tomatoes. Roughly chop toasted peanuts if not already chopped.

Prep chilies and garlic

Smash the garlic cloves with the flat side of a knife and peel. If you want milder heat, halve the Thai chilies and remove seeds; for full heat use whole chilies or leave seeds in.

Combine aromatics

In a mortar and pestle (preferred) or a small bowl, add the garlic cloves and Thai chilies. Pound or mash until coarsely crushed — small pieces should remain to distribute flavor.

Add sugar and dried shrimp

Add the palm sugar and dried shrimp (if using) to the mortar and continue to pound until the sugar begins to dissolve and the mixture forms a rough paste.

Build the dressing

Add the fresh lime juice and fish sauce to the mortar. Stir or gently pound a few more times to combine so the sugar dissolves completely. Taste and adjust balance: the dressing should be tart, salty, and slightly sweet. If using tamari/soy, stir it in now.

First combine vegetables

In a large mixing bowl (or the mortar if large enough), place shredded papaya, shredded carrot, green beans, and cherry tomatoes. Pour about two-thirds of the dressing over the vegetables.

Lightly pound to marry flavors

Using the pestle or the back of a wooden spoon, gently bruise the vegetables 6–8 times to slightly soften the beans and tomatoes and help them absorb the dressing. Do not over-pummel — you want crisp texture, not mush.

Adjust and finish

Taste the salad and add more dressing if needed (remaining dressing). Fold in the chopped toasted peanuts, reserving a tablespoon for garnish.

Transfer the Som Tum to a serving plate. Sprinkle extra toasted peanuts and chopped cilantro over the top. Serve immediately with lime wedges on the side. Som Tum is best eaten fresh for crisp texture.