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Thai · Salads

Som Tam

Non-vegEasy

Diet: Non-veg

Som Tam is a Thai dish. Use unripe green papaya rather than sweet orange flesh.

Prep
25 min
Cook
0 min
Total
25 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Som Tam.
Representative photograph of Som Tam. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Paste

Dressing

Salad

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; mortar and pestle.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Pound · About 8 min

  1. Lightly pound 10 g garlic, 10 g fresh chili, 20 g palm sugar in a mortar.

Dress · About 8 min

  1. Stir in 40 ml lime juice, 30 ml fish sauce until sugar dissolves.

    Check: Look for this result: sugar dissolves.

Toss · About 8 min

  1. Add 500 g green papaya, shredded, 150 g tomatoes, halved, 100 g long beans, cut small, 30 g roasted peanuts, lightly bruise the vegetables and toss until coated. Serve immediately.

    Check: Look for this result: coated.

Tips

  • Use unripe green papaya rather than sweet orange flesh.
  • Judge Som Tam by the texture and doneness signs in its steps. Your pan and heat affect how long Som Tam takes to cook.

Substitutions

  • Use shredded cucumber for a different salad; drain it first.

Storage

  • Get perishable Som Tam into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Som Tam within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Som Tam to 74°C / 165°F, stirring or turning it for even heating. When Som Tam is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • You can mix the dressing for Som Tam one day early. Refrigerate the dressing for Som Tam in a covered jar. Keep the prepared vegetables separate; combine Som Tam close to serving so the texture stays fresh.

FAQ

What matters most when making Som Tam?

Use unripe green papaya rather than sweet orange flesh.

What can I substitute in Som Tam?

Use shredded cucumber for a different salad; drain it first.

Can I prepare Som Tam ahead?

You can mix the dressing for Som Tam one day early. Refrigerate the dressing for Som Tam in a covered jar. Keep the prepared vegetables separate; combine Som Tam close to serving so the texture stays fresh.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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