Som Tam ISan (Papaya Salad)


  • 1 ea papaya (paw-paw) julienned.
  • equal quantity of red prik ki nu (birdseye or dynamite chilis). These are normally de-stalked, cut in four length-wise then in half cross-wise.
  • 8-10 cloves of garlic, chopped coarsely,
  • 2 tomatoes sliced thinly
  • 1/2 cup of long beans cut into 1″ pieces (Thai long beans if possible)
  • pn salt
  • 2 teaspoons of fish sauce
  • 1 quart cup of tamarind juice
  • 2 tablespoons of juice from pickled mud-fish
  1. Sprinkle the julienned papaya with salt and let stand for half an hour or so, then squeeze and discard any fluid. add the chili, and pound in a mortar and pestle, add the remaining ingredients except the tomato, and pound until mixed and tender.
  2. Add the tomato, and serve with a bowl of sticky rice.


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