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Som Tam Papaya Salad

How to Make Authentic Som Tam Papaya Salad at Home? (Step-by-Step Recipe)

Som Tam (ส้มตำ) literally translates to “sour pounded.” It’s a traditional Thai salad made with shredded unripe papaya. The ingredients are gently pounded together in a mortar and pestle, allowing the flavors to infuse without crushing the texture. Som Tam originates from Isan, Thailand’s northeastern region, but its popularity has since spread across the country and worldwide. Today, it’s a staple in Thai restaurants and street food markets.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded green papaya unripe
  • 1 medium tomato cut into wedges
  • 1 –2 long beans cut into 2-inch pieces
  • 2 cloves of garlic
  • 2 –3 Thai bird’s eye chilies adjust spice to your preference
  • 2 tbsp roasted peanuts unsalted
  • 2 tbsp fish sauce or soy sauce for vegan version
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp palm sugar or brown sugar as a substitute
  • Optional additions: dried shrimp crab, carrot strips, or fermented fish sauce, depending on the variation.

Equipment

  • Mixing Bowl and Spoon

Method
 

  1. Step 1: Prepare the Papaya
  2. Peel the green papaya and remove the seeds.
  3. Shred into thin strips using a julienne peeler, knife, or grater.
  4. Soak in cold water for 5 minutes to maintain crispness.
  5. Step 2: Pound the Flavors
  6. In a mortar and pestle, add garlic and chilies. Pound lightly until crushed.
  7. Add tomatoes and long beans. Bruise gently to release juice but don’t smash completely.
  8. Step 3: Make the Dressing
  9. Add fish sauce, lime juice, and palm sugar.
  10. Mix until the sugar dissolves. Adjust taste: add more lime if sourness is lacking, more sugar for sweetness, or more chili for spice.
  11. Step 4: Combine with Papaya
  12. Add the shredded papaya to the mortar.
  13. Toss gently so the dressing coats all strips evenly.
  14. Step 5: Garnish & Serve
  15. Sprinkle with roasted peanuts.

Notes

Pro Tips for Making the Best Som Tam
Always use unripe green papaya for the crunchy texture.
If you don’t have palm sugar, brown sugar is a good alternative.
Don’t over-pound the papaya—just bruise lightly to absorb flavors.
Adjust spice level depending on your heat tolerance.