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ส้มตำไทย (Som tum Thai) : Papaya Salad Som-Tum

What is Som tum? For those of you that don’t know what this yummy dish is, it’s basically a lip smacking, spicy, tangy, and salty papaya salad. Except this salad is not tossed, but smashed up in a mortar with a wooden pestle. Its origin is North-eastern Thailand (“E-sarn”) and our close neighbor across the Mekong River, Laos. So hats off to these people for coming up with such wonderful dish!

One of favorite Som tum variation is “tum poo mar”, which is Somtum with fresh crab, shasimi style! It has the same flavor as the regular Som tum, but with fresh, sweet raw crabs. This is a step-up for newbies, but I’m a well seasoned Som tum connoisseurs.

Main Ingredient

• Shredded papaya 400 g.
• Som Tum sauce 120 g.
• Long beans 80 g.
• Tomato 120 g.
• Hot chilli 5 g.
• Dried shrimp 25 g.
• Garlic 8 g.
• Lemon juice 20 g.

* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
* Serve size 4 persons

 Cooking Method

• Pound chilli and garlic roughly
• Add papaya, spring beans, tomato and dried shrimp and pound roughly
• Mix Som Tam sauce and season to sour taste with lemon juice and serve with fresh vegetables; cabbage, swamp cabbage and spring beans.

Refer : www.thaifoodtoworld.com