how to make Som Tam Thai (Green Papaya Salad):

Ingredients:

 Protein (Optional):
o ½ pound ground pork (preferably not too lean) - for Som Tam with protein
(Som Tam Koo)
 Aromatics:
o 2 cloves garlic, minced
o 2-4 Thai chilies (depending on your spice preference), thinly sliced (bird's
eye chilies for more heat, red chilies for milder flavor)
 Salad Base:
o 1 green papaya (unripe), peeled and julienned (or shredded using a grater
or mandoline slicer)
o 1 cup cherry tomatoes, halved
o ½ cup green beans, cut into 1-inch pieces (optional)
o ½ cup long green pepper, cut into strips (optional)
o ¼ cup roasted peanuts
 Seasoning:
o 1 tablespoon palm sugar (or brown sugar)
o 1 ½ tablespoons fish sauce (omit for vegan option)
o 1 tablespoon lime juice
o ½ teaspoon shrimp paste (optional)
o Salt to taste

Instructions:

1. Prepare the aromatics: Mince the garlic and thinly slice the chilies.
2. Optional: Cook the protein (for Som Tam Koo): If using ground pork, heat a
wok or pan over medium heat. Add the pork and cook, breaking it up with a
spatula, until browned and cooked through. Drain any excess fat.
3. Prepare the salad base: Peel the green papaya and julienne it (or shred using a
preferred method). Halve the cherry tomatoes. Cut the green beans and long
green pepper (if using) into bite-sized strips. Roughly chop the roasted peanuts.
4. Grind or pound the aromatics (optional): Traditionally, a mortar and pestle is
used to grind or pound the ingredients in Som Tam. However, you can achieve a
similar result by finely mincing everything or using a food processor with a pulse
function (be careful not to over-process).
o In a mortar and pestle: Add the garlic, chilies, and shrimp paste (if using)
to the mortar. Grind or pound with the pestle until fragrant and the chilies
release their oils.
5. Combine and season: In a large bowl, combine the julienned green papaya,
cherry tomatoes, green beans (if using), long green pepper (if using), and
roasted peanuts. Add the ground or pounded aromatics (or finely minced
ingredients), palm sugar, fish sauce, and lime juice.
 6. Toss and adjust flavors: Using a spoon or your hands (wearing gloves for spice
protection if using), toss the salad ingredients together until well combined. Taste
and adjust the seasonings as needed - add more fish sauce for saltiness, lime
juice for sourness, or palm sugar for sweetness.
7. Serve: Transfer the Som Tam Thai to a plate and enjoy immediately. Som Tam
is traditionally served with sticky rice.

Tips:

 Use a mortar and pestle for the most authentic flavor and texture, but a food
processor or finely mincing the ingredients works too.
 Adjust the amount of chilies according to your spice preference.
 Som Tam is best enjoyed fresh, as the green papaya can soften over time.
 You can find pre-shredded green papaya at some Asian grocery stores.
 For a vegan option, omit the fish sauce and shrimp paste.