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This follows the traditional som tam method of pounding the ingredients together in a mortar and pestle rather than just tossing them, which is what bruises the chilies and garlic to release their full flavor into the shredded papaya. Balancing spicy, sour, salty, and sweet all at once is the defining trait of this dish, and that balance is built directly in the mortar rather than adjusted afterward.
Prep Time
Per serving
130kcal
Calories
4g
Protein
18g
Carbs
20 min
Cook Time
0 min
Servings
3 people
Difficulty
medium
6g
Fat
3g
Fiber
10g
Sugar
Follow step-by-step with voice guidance.
Peel the green papaya and shred it into thin strips using a julienne peeler or grater.
In a large mortar, pound the garlic and Thai chilies together until roughly crushed.
Add the green beans and cherry tomatoes, and lightly bruise them with a few gentle pounds.
Add the shredded papaya to the mortar in batches, pounding and tossing gently to bruise it and combine everything.
Add the fish sauce, lime juice, palm sugar, and crushed peanuts.
Continue pounding and tossing gently until everything is well combined and the papaya has softened slightly.
Taste and adjust the balance of spicy, sour, salty, and sweet as needed.
Transfer to a plate and serve immediately with extra peanuts on top.
Use a Mortar and Pestle If Possible: Pounding the ingredients together bruises them and releases far more flavor than simply chopping and tossing everything in a bowl. Balance All Four Flavors: A proper som tam hits spicy, sour, salty, and sweet all at once, so taste as you go and adjust the chili, lime, fish sauce, and sugar until it feels balanced. Shred the Papaya Thin: Thin, even strips absorb the dressing better and give the salad its classic light, crunchy texture.
Green papaya is unripe papaya, firm and starchy rather than sweet, and it's typically found at Asian grocery stores or well stocked international produce sections.
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