Papaya Salad “som Tum” Recipe

Peel the green papaya with a vegetable peeler. Using a mandoline or sharp knife, shred the papaya into long thin strips about matchstick thickness. Remove seeds if any remain. Place shredded papaya in a large bowl and set aside.

Peel and shred the carrot and add to the bowl with the papaya.

Trim the ends of the long green beans and cut into 1–1.5 inch (2–4 cm) lengths.

Halve the cherry tomatoes. Crush the roasted peanuts coarsely (use a rolling pin or pestle). Peel and lightly crush the garlic cloves (for mortar) and set aside with chilies.

Combine aromatics

In a mortar, add the garlic cloves and Thai chilies. Lightly pound just enough to break them and release aroma — do not pulverize. If you don't have a mortar, finely mince garlic and slice chilies and combine in a small bowl.

Add the halved cherry tomatoes and gently bruise them with the pestle 2–3 times to release some juice and flavor (or gently mash in bowl).

Add the palm sugar to the mortar and continue to pound lightly so the sugar dissolves into the tomato/garlic juices. If using a bowl, stir to help dissolve.

Stir in the fish sauce, lime juice, and tamarind paste (if using). Taste and adjust: aim for a balance of salty (fish sauce), sour (lime), and sweet (sugar). Add 1 tablespoon water if the dressing is too concentrated. The final dressing should be tangy, salty, slightly sweet and aromatic.

Add the cut green beans to the mortar and gently pound for 1–2 short pulses to slightly bruise them and help them absorb dressing. If using a bowl, briefly toss beans in the dressing to combine.

Pour the dressing from the mortar over the shredded papaya and carrot in the large bowl. Add the halved tomatoes (if not already in the mortar), and the coarsely crushed roasted peanuts, reserving a small pinch of peanuts for garnish.

Using two large spoons or tongs, toss everything together vigorously for 30–60 seconds so the dressing coats the papaya and the beans and tomatoes are evenly distributed. Taste and adjust: add more fish sauce for salt, more lime for acidity, or a pinch more sugar if needed.

Transfer to a serving plate or bowl. Sprinkle the reserved crushed peanuts and chopped cilantro (if using) on top.

Serve immediately as a refreshing side or light main. Som Tum is best eaten fresh within 30 minutes so the papaya remains crisp.