Som tam is shredded green (unripe) papaya, pounded in a large clay or granite mortar with garlic, chilli, dried shrimp, long beans, cherry tomatoes, palm sugar, fish sauce, and lime juice. The mortar bruises rather than pulps — the papaya should be fibrous and lightly pickled.
Mortar technique
The mortar bruises while the pestle pounds gently — no grinding. The garlic and chilli are pounded first to a rough paste, then palm sugar dissolved in, then fish sauce and lime in succession, testing after each addition. The papaya shreds go in last with the long beans; pound and toss together.
Som tam Thai vs Som tam Lao
| Version | Key difference |
|---|---|
| Som tam Thai | fish sauce, dried shrimp, peanuts; milder |
| Som tam Lao / Isan | fermented fish (pla ra); funkier, saltier; no peanuts |