Green Papaya Salad (Som Tam) – Dedication to Alex

Ingredients

• 1 medium (≈ 500 g) Green papaya (Peeled, seeded and cut into fine julienne)
• 100 g Green beans (type "long beans") (Cut into 5 cm pieces)
• 12 pcs Cherry tomatoes (Halved)
• 3 pcs Fresh bird's eye chili (Remove stem, adjust to taste)
• 2 cloves Garlic (Crushed)
• 30 g Dried shrimp (Coarsely crushed)
• 30 g Toasted peanuts (Coarsely chopped, plus a few for garnish)
• 3 tbsp Lime juice (Fresh, about 2 limes)
• 2 tbsp Fish sauce (Nusquam, adjust to taste)
• 1 tbsp Tamarind paste (Tamarind concentrate)
• 1 tbsp Palm sugar (or brown sugar) (To balance acidity)

Instructions

1. Prepare the vegetables

   Peel the green papaya, remove the seeds with a spoon, then cut into fine julienne (5 cm long, 1.5 mm thick) using a knife, mandoline or peeler. Cut the green beans into 5 cm pieces, halve the cherry tomatoes and slice the chili.

   Time: PT15M

2. Soak the papaya (optional)

   Place the papaya juliennes in a bowl of ice water for 10‑15 minutes to keep them crunchy.

   Time: PT15M

3. Prepare the seasoning paste

   In the mortar, add the crushed garlic, chili, toasted peanuts, dried shrimp and green beans. Pound coarsely until you obtain a grainy but still textured mixture.

   Time: PT10M

4. Add the liquid condiments

   Stir in the fish sauce, tamarind paste, palm sugar and lime juice into the mortar. Mix quickly with the pestle to fully dissolve the sugar.

   Time: PT2M

5. Mix the salad

   Drain the papaya (if soaked) and place in a bowl. Add the cherry tomatoes, remaining green beans, then pour the seasoning paste. Gently toss with a wooden spoon to coat the vegetables evenly.

   Time: PT5M

6. Plating and serving

   Transfer the salad to a serving dish, sprinkle with extra toasted peanuts and, if desired, a few lettuce leaves or rice vermicelli. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

6 g

Fiber

3 g

Ingredient Substitutions

• Instead of Green papaya: Raw zucchini
• Instead of Green beans (type "long beans"): Regular green beans
• Instead of Cherry tomatoes: Cocktail tomatoes
• Instead of Fresh bird's eye chili: Jalapeño pepper
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Dried shrimp: Dried anchovies, Extra fish sauce
• Instead of Toasted peanuts: Toasted cashews
• Instead of Lime juice: Rice vinegar + lime
• Instead of Fish sauce: Soy sauce + a little lime juice
• Instead of Tamarind paste: Lime juice + a little brown sugar
• Instead of Palm sugar (or brown sugar): White sugar

Equipment Needed

• Chef's knife
• Cutting board
• Mandoline or julienne peeler (optional)
• Mortar and pestle
• Mixing bowl
• Wooden spoon or spatula
• Tablespoons (measuring spoons)

Critical Steps — Do Not Skip

• Cut the papaya into fine julienne (step 1)
• Pound the ingredients in the mortar without turning them into a puree (step 3)
• Toss gently to keep the crunch (step 5)

Chef Tips from the Video

• Choose a firm but not too hard green papaya; it should give slightly under the knife.
• Use palm sugar for authentic flavor, otherwise brown sugar works well.
• If you don't have dried shrimp, increase the fish sauce slightly to compensate for the umami.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days. The papaya texture may become softer.

Freezer: Not recommended, the salad will lose its crunch.

Room temperature: Consume the same day, at room temperature.

Make-Ahead Tips

• Prepare the seasoning paste and keep it refrigerated for 1 day in a small jar.
• Slice the papaya ahead of time and keep it in ice water to preserve crunch.