Thai Green Papaya Salad - Som Tam - ส้มตำเขียวๆ

Origin and History of Som Tam (ส้มตำ)

Som Tam is an iconic traditional dish of Thai cuisine, particularly popular in northeastern Thailand (Isan region). It is a green papaya salad that is made with a combination of salty, sweet, sour, and spicy flavors.

History
Som Tam is believed to have originated in the Isan region, a northeastern part of Thailand, influenced by Laotian culture. Originally, the salad was a simple dish, mainly consumed by farmers, made with locally accessible ingredients such as green papaya, garlic, chili, tomatoes, and palm sugar. The dish quickly became popular not only in the Isan region but also throughout the country and beyond Thailand’s borders.

It is also possible that Som Tam was influenced by similar dishes in neighboring countries like Laos and Cambodia, where green papaya salads exist in various forms.

Thai Green Papaya Salad - Som Tam - ส้มตำเขียวๆ
Green papaya salad (ส้มตำ) is a traditional Thai dish known for its unique balance of sweet, salty, spicy, and sour flavors. This spicy version is particularly appreciated for its intense and refreshing flavors.

Ingredients:

• 1 green papaya (peeled and grated into thin strips)
• 1 carrot (grated)
• 100 g cherry tomatoes (cut in half)
• 50 g dried shrimp
• 50 g unsalted roasted peanuts
• 2-3 bird’s eye chilies (depending on your spice tolerance)
• 2 tablespoons palm sugar
• 1 teaspoon ground black pepper
• 2-3 garlic cloves
• 2-3 tablespoons Thai fish sauce (nuoc mam)
• Juice of 2 limes
• 1 tablespoon tamarind paste (optional) (for an extra sour touch)

Preparation:

Prepare the ingredients:

1. Grate the green papaya and the carrot finely using a vegetable peeler or a grater. You can also use a julienne grater to get thin strips.
2. Cut the cherry tomatoes in half.
3. Peel and finely chop the garlic cloves.
4. Crush the bird’s eye chilies in a mortar and pestle. You can adjust the amount of chili depending on the level of spiciness you want.
5. Roughly chop the roasted peanuts.

Prepare the dressing:

1. In a small bowl, combine the palm sugar, fish sauce (nuoc mam), black pepper, and lime juice. If you’re using tamarind paste, you can add it to this mixture for additional acidity.
2. Stir until the palm sugar dissolves.

Assemble the salad:

1. In a large mortar, place the chopped garlic and crushed chilies. Add the dried shrimp and gently crush to release the flavors. Let it sit for a few minutes for the aromas to meld.
2. Next, add the grated papaya, grated carrot, cherry tomatoes, and roasted peanuts into the mortar.
3. Pour the dressing over the mixture and gently mix to coat all the ingredients evenly.

Serving:

1. Serve immediately in a large bowl or individual plates.
2. Optionally, garnish with fresh herbs like cilantro or mint.

Additional Tips:

• Chilies: If you prefer a less spicy salad, you can adjust the amount of chili. If you want more heat, add more bird’s eye chili or use fresh chilies.
• Dried shrimp: These are a key component for the umami flavor in the salad, but if you can’t find them, you can replace them with fresh shrimp or small pieces of dried fish.
• Variation: Some versions of green papaya salad include long beans cut into small pieces or snow peas for added crunch.

Enjoy your meal!

Variants of Som Tam There are several regional variations of Som Tam, each with its own ingredients and preparation, depending on local preferences and culinary influences. Here are some of the most common variants:

• Som Tam Isan (ส้มตำอีสาน): This is the most traditional and spicy version, typical of the Isan region. It includes grated green papaya, cherry tomatoes, long beans, dried shrimp, chilies, garlic, palm sugar, fish sauce (nuoc mam), and lime juice.

• Som Tam Thai (ส้มตำไทย): This version is more common throughout the rest of Thailand. It may include rice noodles (rice noodles or vermicelli), and sometimes roasted peanuts. It is generally less spicy than Som Tam Isan.

• Som Tam Pla Ra (ส้มตำปลาร้า): This version uses pla ra (fermented fish), a typical ingredient from Isan. It adds a strong, umami flavor to the dish.

• Som Tam with Fruits (ส้มตำผลไม้): Sometimes, other fruits are added to the salad, such as mango or yellow papaya, for a sweeter version.

• Som Tam with Proteins (ส้มตำใส่โปรตีน): Som Tam can be topped with different types of protein, such as fresh shrimp, grilled chicken, or even hard-boiled quail eggs.

• Som Tam Luang (Chiang Mai Green Papaya Salad) (ส้มตำหลวง): This is a variant from Chiang Mai, often a little less spicy, with cashews and sometimes sesame oil.

• Som Tam with Mango (ส้มตำมะม่วง): Although traditionally made with green papaya, sometimes green mango is used instead, giving the salad a sweeter and crunchier texture.

Preparation and Specific Ingredients
In the traditional version of Som Tam, the key ingredient is grated green papaya, which must be cut into thin strips. The salad is prepared in a mortar and pestle by crushing the ingredients one by one. Here are the common steps of preparation:

1. Garlic and chili: These are often the first ingredients crushed to release the flavors. The spice level can be adjusted based on preferences.
2. Cherry tomatoes: These are added for their acidity and freshness.
3. Dried shrimp: These add a salty flavor and some depth.
4. Grated green papaya: The main ingredient, it’s crunchy and slightly bitter.
5. Long beans: These fresh beans add crunch.
6. Palm sugar, fish sauce (nuoc mam), and lime juice: These elements create the perfect balance of salty, sweet, and sour.

Conclusion
Som Tam is a very versatile salad full of character, appreciated for its unique blend of flavors and many regional variations. Whether you prefer a super spicy version, a milder one, or one with different fruits, Som Tam remains a symbol of Thai cuisine and the art of blending contrasting flavors into one dish.