Som Tam — Spicy Green Papaya Salad, King of Thai Salads

Som Tam is not just a salad, it's an explosion of flavors that captivates from the first bite. Spicy, sour, sweet and salty at the same time — this salad made from unripe green papaya is one of the most popular dishes in Thai cuisine. In this article, we'll tell you about the history of Som Tam, its ingredients, varieties and where to try it best in Thailand.

What is Som Tam?

Som Tam is a traditional Thai salad made from unripe green papaya, the name of which translates as "sour punch" or "sour dish". "Som" means sour, and "Tam" — to pound or beat (referring to the method of preparation in a mortar). The salad is prepared in a large stone mortar, where all ingredients are pounded and mixed, creating a unique texture and taste.

Som Tam is not just food, it's a ritual. The process of preparation in a mortar, the sound of pestle strikes and the aroma of fresh ingredients create an unforgettable experience.

History of Som Tam

Som Tam has Lao roots but has become an integral part of Thai cuisine, especially in the northeastern Isan region. The dish was adapted by Thais and became one of the most popular salads in the country. Today, Som Tam can be found in every corner of Thailand — from street stalls to fine dining restaurants.

Interestingly, Som Tam is especially popular in hot weather, as its sour and spicy taste helps refresh and stimulates appetite.

Som Tam Ingredients

Classic Som Tam consists of the following main ingredients:

Main components:

• Green papaya (Malakor) — unripe papaya, grated on a special grater
• Cherry tomatoes — add sweetness and juiciness
• Green beans (Tua Fak Yao) — long green beans
• Carrots (optional) — for color and texture

Proteins:

• Dried shrimp (Kung Haeng) — small dried shrimp
• Peanuts — roasted peanuts for crunch and taste
• Crabs (optional) — fresh crabs for a luxury version

Dressing:

• Garlic — for aroma
• Thai chili peppers (Prik Kee Nu) — for spiciness
• Palm sugar — for sweetness
• Lime juice — for acidity
• Fish sauce (Nam Pla) — for saltiness and umami
• Tamarind juice (optional) — for additional acidity

Garnishes:

• Cabbage — for crunch
• Long bean stems
• Fresh vegetables for dipping

Varieties of Som Tam

Som Tam Thai (Thai Version)

Classic Thai version with peanuts and dried shrimp. This is the most popular version that can be found in most restaurants and street stalls.

Som Tam Lao (Lao Version)

Spicier and more sour version without peanuts, but with fermented fish (Pla Ra). Popular in the northeastern Isan region.

Som Tam Pu (with Crabs)

Luxury version with fresh crabs. Especially popular in coastal regions where fresh crabs are available.

Som Tam Pla Ra (with Fermented Fish)

Very aromatic version with fermented fish. Has a strong smell and taste that not everyone likes, but is appreciated by connoisseurs.

Som Tam Khai Kem (with Salted Eggs)

Version with salted duck eggs. Eggs add a creamy texture and salty taste.

Where to Try the Best Som Tam

At Street Stalls

Street stalls are the best place to try authentic Som Tam. Chefs prepare the salad right before your eyes in a large stone mortar, using traditional techniques. Prices here are the most affordable — from 40 to 80 baht per serving.

Advantages of street stalls:

• Freshly prepared salad
• Authentic taste
• Low prices
• Opportunity to watch the cooking process
• Can be ordered to your taste (spiciness, sweetness)

In Phuket

In Phuket, Som Tam is especially popular in hot weather. Street stalls at night markets offer fresh salad prepared to order. Som Tam at Weekend Market and Chillva Market is especially good.

In Bangkok

Bangkok offers a huge variety of Som Tam options. From street stalls in the Khao San area to fine dining restaurants — everyone will find their perfect Som Tam here. Stalls at Chatuchak Market and in the Yaowarat area are especially famous.

In Restaurants

Restaurants specializing in Thai cuisine usually prepare Som Tam according to traditional recipes. Prices range from 80 to 200 baht depending on the level of establishment and additions (crabs, shrimp).

How to Order Som Tam

When ordering Som Tam in Thailand, you can specify your preferences:

• "Mai phet" — not spicy
• "Phet nit noi" — a little spicy
• "Phet mak" — very spicy
• "Mai sai kung" — without shrimp (for vegetarians)
• "Mai sai namtan" — without sugar (less sweet)
• "Mai sai pla ra" — without fermented fish (less aromatic)

Som Tam Preparation Process

Preparing Som Tam is a true art. The chef uses a large stone mortar and pestle:

1. Garlic and chili peppers are placed in the mortar
2. Ingredients are pounded with a pestle
3. Palm sugar, lime juice and fish sauce are added
4. Grated green papaya is added
5. All ingredients are thoroughly mixed
6. Tomatoes, beans and peanuts are added
7. Salad is served fresh with cabbage and vegetables

The sound of pestle strikes on the mortar is an integral part of the Som Tam experience.

Som Tam Recipe (Basic)

Although it's better to try the original in Thailand, here's a basic recipe for home cooking:

Ingredients (for 2 servings):

• 1 small green papaya (about 300g)
• 5-6 cherry tomatoes
• 100g green beans
• 2 tbsp dried shrimp
• 2 tbsp roasted peanuts
• 2-3 cloves garlic
• 2-4 Thai chili peppers
• 1 tbsp palm sugar
• 2 tbsp lime juice
• 1 tbsp fish sauce
• Cabbage for serving

Preparation:

1. Peel and grate green papaya on a special grater
2. Pound garlic and chili peppers in a mortar
3. Add sugar, lime juice and fish sauce
4. Add papaya and mix
5. Add tomatoes, beans and shrimp
6. Mix all ingredients
7. Serve with peanuts and cabbage

Tips for Tourists

1. Start with a small portion — Som Tam can be very spicy. If you're not used to spicy food, ask for "phet nit noi" (a little spicy).

2. Try at street stalls — this is the best place for authentic Som Tam. Chefs prepare the salad in a mortar right before your eyes.

3. Eat with rice and grilled meat — Som Tam is often served with rice and grilled chicken (Gai Yang) or grilled pork. This is a classic combination.

4. Use FoodSensAI — our bot will help you find the best places for Som Tam near you, taking into account your spiciness preferences.

5. Try in hot weather — Som Tam is especially refreshing in hot weather thanks to its sour and spicy taste.

6. Don't be afraid to experiment — try different versions: with crabs, with salted eggs, with fermented fish.

Conclusion

Som Tam is more than just a salad. It's a symbol of Thai cuisine that combines spiciness, acidity, sweetness and saltiness in one dish. From street stalls in Phuket to restaurants in Bangkok — Som Tam is prepared differently everywhere, but always with skill and love. Try this dish in different places, and you'll discover all the diversity of its flavors. Use FoodSensAI to find the best places for Som Tam near you!