Ingredients:

  • 1 medium green papaya, peeled, seeded, and shredded (about 4 cups) (Approx. 450g)
  • 1/2 cup green beans, trimmed and cut into 1-inch pieces (Approx. 75g)
  • 1/4 cup roasted peanuts (unsalted), roughly chopped (Approx. 35g)
  • 2 medium tomatoes, quartered (Approx. 150g)
  • 2 cloves garlic, minced (Approx. 6g)
  • 2-4 Thai bird chilies, finely chopped (adjust to your spice preference)
  • 1/4 cup dried shrimp (optional) (Approx. 30g)
  • 3 tablespoons fish sauce (nam pla) (Approx. 45ml)
  • 3 tablespoons lime juice, freshly squeezed (Approx. 45ml)
  • 2 tablespoons palm sugar, grated (or brown sugar as a substitute) (Approx. 30g)

Instructions:

  1. Prepare the Dressing: In a small bowl, combine fish sauce, lime juice, and palm sugar. Stir until the sugar is dissolved. Taste and adjust seasoning as needed.
  2. Pound the Aromatics: In a mortar and pestle, pound garlic and chilies until they form a coarse paste.
  3. Add Green Beans and Tomatoes: Add green beans and tomatoes to the mortar and pestle. Lightly bruise them with the pestle to release their flavors.
  4. Incorporate Dressing & Dried Shrimp: Pour the dressing over the mixture in the mortar. If using dried shrimp, add them now. Mix well.
  5. Add Papaya and Peanuts: Add shredded green papaya and peanuts to the mortar. Gently toss to combine, ensuring the papaya is coated with the dressing. Do not over-pound the papaya.
  6. Taste and Adjust: Taste the salad and adjust seasonings to your preference. You may need more lime juice, fish sauce, or palm sugar to achieve the perfect balance.
  7. Serve Immediately: Transfer the Som Tum to a serving plate and serve immediately.