Som Tam
Pounded green papaya with lime, chili, palm sugar, peanuts, and dried shrimp.
Tested time and yield
- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Yield
- 4 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
In a large mortar, pound garlic and chilies to a coarse paste. Add palm sugar and pound until it begins to dissolve.
- 02
Add lime juice, fish sauce, and tamarind; stir with the pestle and a spoon until balanced.
- 03
Add beans and half the peanuts; pound lightly to bruise. Add tomatoes and dried shrimp and press gently to release some juice.
- 04
Add shredded papaya in batches, tossing with a spoon while lightly pounding so the dressing penetrates without crushing the shreds.
- 05
Taste for a strong balance of hot, sour, salty, and sweet. Transfer to a plate and top with remaining peanuts.
- 06
Tip: A zip-top bag and rolling pin can substitute for a large mortar, but the ingredients should be bruised, not puréed.
Allergens & dietary notes
Suits: gluten-free
Written against the ingredients as listed. Swap anything and the list changes — check the labels on what you actually buy.
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