Som tam comes from Isan, north-eastern Thailand, and is now ubiquitous across the country. Green papaya, lime, chilli and tomatoes are pounded in a mortar into an explosive salad.
The name “som tam” means “sour pounding”. In the vegan version (tam jay), without fish sauce and crab, it is a crunchy-fresh, fiery experience.
Servings2
Time20 min
LevelEasy
Ingredients
Green papaya, shredded★300 g
Limes2
Bird's-eye chilli★2–4
Cherry tomatoes & beans1 handful
Palm sugar★1 tbsp
Soy sauce (vegan)★1 tbsp
Peanuts2 tbsp
★ = available authentic in the Asia Boutique
Preparation
1
Lightly pound garlic and chilli in the mortar.
2
Add palm sugar, lime juice and soy sauce and mix.
3
Briefly pound the beans and tomatoes so they release their juice.
4
Add the shredded papaya and combine by pounding/tossing.
5
Serve sprinkled with peanuts.
Make it original
Palm sugar, lime and bird's-eye chilli make the balance. Available in the Asia Boutique.
