Thailand papaya salad, which is known as Somtam in thailand (ส้มตำ), is one of the most commonly available and popularly consumed dishes in Thailand.
Som tam originates from the northeastern of Thailand or called Isaan, which is on the border of Laos, where the same dish is a staple as well. visitor will now find green papaya salad everywhere throughout Thailand, even every street corner in Bangkok.
If you try this Thai green papaya salad, you will learn how to make an authentic version of som tam, that’s easy to make but still tastes gourmet.
The characteristic of Som tam is sour and spicy, addictively hot and refreshingly crunchy. In short, the flavours of south-east Asia on a plate, and the only salad to make it into the (extremely subjective) list of “the world’s 50 most delicious foods” a few years ago. Type of Somtam
- Som tam Thai – This is one of the mildest versions, where the dressing is sweet and sour.
- Som tam boo pla ra – This is a very common version that uses fermented fish sauce and crab in the recipe.
- Tam ba – Litearlly translated to jungle, this salad includes all sorts of things, plus freshwater snails.
- Tam sua – This version includes green papaya, fermented fish sauce, and rice noodles.
Thai green papaya salad recipe
Prepared time: About 30 minutes or less – no cooking is involved
1 big plate
Utensils: wooden mortar and pestle (but if you don’t have this, you can always just use a nice metal or glass bowl and a spoon), cutting board, knife
Flavors: Fresh and crisp, spicy, sour and sweet
Eat it with: Normally Thai sticky rice, and possibly some Thai grilled chicken or larb
- 2 cloves of garlic
- 5 Thai chillies (up to you how many depending on how spicy you want it)
- 2 tablespoons shelled roasted peanuts
- 1 tablespoon fish sauce
- ½ – 1 tablespoon palm sugar (can also substitute brown sugar)
- 1 – 2 limes (I used about 2, but I like things pretty sour)
- 1 tablespoon of dried shrimp (optional)
- 1 – 2 small tomatoes (the som tam tomatoes in Thailand are different from regular tomatoes – they are known as sida tomatoes, but you could use just 1 roma tomato)
- 1 big handful of slivered green papaya (depending on the size of your papaya, I used only about ⅓ of my papaya in this recipe, but papayas come in many different sizes and shapes)
Mango sticky rice – Khao nia mamuang
Mango sticky rice (Thai: ข้าวเหนียวมะม่วง/khaoniao mamuang) is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a fork, spoon, or sometimes the hands. Although originating in Thailand, it is consumed throughout the Indochina region of Southeast Asia, including Laos, Cambodia, and Vietnam. Mango sticky rice is usually eaten in the peak mango season, the summer months of April and May in Thailand.
In fact, the coconut sticky rice is made to complement the mango, not the other way around. The rest of the year, this sweet coconut sticky rice is routinely made as a foil for different kinds of sweet and half-sweet-half-savory toppings. However, during the months of April through June when mangoes are at their best in Thailand, the same coconut sticky rice, which usually borders on being taken for granted, all of a sudden shows up all over town with big smiles that cannot be wiped off its sticky face now that it’s paired with mangoes at their peak.
- ½ cup raw Thai sticky rice, soaked anywhere from one to 5 hours, drained, and rinsed to get rid of excess starch
- ½ cup good coconut milk
- ½ cup sugar
- ¼ teaspoon salt
- One perfectly ripe good mango (preferably Ataulfo), peeled and cut into thick slices
Sai krok Isan
Sai krok Isan (Thai: ไส้กรอกอีสาน) is a fermented sausage originating in the northeastern provinces of Thailand. It is made with pork and rice, and typically eaten as a snack served with bird’s eye chilis, raw cabbage, and sliced ginger.
Fermentation sounds a bit scary when it comes to meat but if done correctly is perfectly safe. Lots of the salami and chorizo type meats produced in Europe are fermented and we eat those raw. The Thais too eat raw fermented pork in the form of naem, but these particular fermented sausages are cooked by grilling over wood or by frying.
- 25 grams of garlic
- 1 teaspoon of salt
- 230 grams of cooked jasmine rice (100g of raw rice should make this amount)
- 500 grams of pork shoulder*
- natural sausage casings*
- white vinegar
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