Authentic Som Tum Lao Recipe: A Taste of Laos at Home

Ingredients

  • 2 cups of shredded green papaya
  • 3 red Thai bird chilies
  • 3 cloves of garlic
  • 1 tablespoon of shrimp paste
  • 2 tablespoons of fish sauce
  • 2 tablespoons of lime juice
  • 1 tablespoon of palm sugar
  • 1 cup of cherry tomatoes, halved
  • 1/2 cup of long beans, cut into 2-inch pieces
  • 2 tablespoons of dried shrimps
  • 2 tablespoons of crushed roasted peanuts

Steps and instructions

  1. Peel the green papaya, clean out the seeds, and shred it into thin strips. Set aside.
  2. In a mortar and pestle, pound the garlic and Thai bird chilies until they form a paste.
  3. Add in the shrimp paste and continue to pound until fully incorporated.
  4. Add the long beans to the mortar and lightly pound them until they are bruised.
  5. Next, add the cherry tomatoes and gently pound to release the juice.
  6. Add the shredded green papaya to the mortar. Combine all the remaining ingredients: fish sauce, lime juice, palm sugar, and dried shrimps.
  7. Using the pestle and a spoon, mix and pound the ingredients together until they are well combined and the papaya has absorbed all the flavors.
  8. Transfer to a serving plate, top with crushed roasted peanuts, and serve.

Tools for making

  • Mortar and pestle - Used for pounding and grinding ingredients to make the paste.
  • Peeler - Used to peel the green papaya before shredding it into strips.
  • Knife - Used for cutting and halving the cherry tomatoes and cutting the long beans.
  • Spoon - Used for mixing and pounding the ingredients in the mortar.
  • Serving plate - Used to present and serve the prepared Som Tum Lao.

Recipe variations

  • Add grilled shrimp or cooked chicken to make it a heartier meal.
  • Replace the green papaya with shredded carrots for a different flavor and texture.
  • Include mango slices for a tropical twist.
  • Try using different types of chili peppers for varying levels of spiciness.
  • Add some sliced cucumbers for extra crunch.
  • For a vegetarian option, omit the shrimp paste and dried shrimps, and substitute with soy sauce or tamari.
  • Experiment with different herbs like cilantro or Thai basil for added freshness.
  • Add a sprinkle of sesame seeds or crushed cashews for additional nuttiness.
  • Include a splash of tamarind paste for a tangy note.
  • For a spicier version, add a dash of sriracha or chili oil.

Recipe overview

Som Tum Lao, or Laotian Papaya Salad, is a vibrant and flavorful dish that is both healthy and refreshing. This recipe hails from Laos, but it has gained popularity in many parts of the world, especially in Thailand. It features shredded green papaya, cherry tomatoes, and long beans, dressed with a tangy and slightly spicy mixture of fish sauce, lime juice, and chilies. Topped off with dried shrimps and crushed roasted peanuts, this salad is a harmonious blend of tastes and textures. With its enticing flavors, Som Tum Lao is perfect as a standalone meal or as a side dish to complement grilled or fried foods. Expect a bit of heat, a touch of sweetness, and a burst of fresh flavors in every bite. Get ready to pound, mix, and savor this delicious Southeast Asian salad.

Common questions

  1. How do I shred the green papaya? - Peel the green papaya, remove the seeds, and use a grater or a julienne peeler to shred it into thin strips.
  2. Can I substitute green papaya with something else? - If green papaya is not available, you can use green mango as a substitute.
  3. Where can I find shrimp paste? - Shrimp paste can typically be found in Asian grocery stores or specialty stores. It may also be available online.
  4. Can I adjust the spiciness of the dish? - Yes, you can adjust the spiciness by increasing or decreasing the number of Thai bird chilies used.
  5. What can I use as a substitute for dried shrimps? - If you prefer not to use dried shrimps, you can omit them or substitute with dried anchovies for a similar umami flavor.
  6. Is it possible to make Som Tum Lao ahead of time? - It is best to enjoy Som Tum Lao immediately after preparing it for the freshest flavor. However, you can prepare the ingredients in advance and combine them just before serving.
  7. Can I store leftovers? - Som Tum Lao is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 1 day.

Serving dishes and utensils

Origin stories

Som Tum Lao, a piquant green papaya salad, hails from the Northeastern region of Thailand, known as Isan, and Laos. The dish reflects the Isan people's philosophy of utilizing available resources, making use of the unripe papayas that grow in abundance in the region. The salad's spiciness, which can be surprises to the uninitiated, is a testament to the Isan people's love for bold and robust flavors. It's often enjoyed with sticky rice and grilled chicken, making a complete meal in itself. A unique aspect of Som Tum Lao is the addition of Pla Ra or fermented fish, which is a beloved ingredient in the Isan region and imparts a distinctive flavor to the dish. The art of making Som Tum involves mortar and pestle, symbolizing the marriage of various flavors under a rhythmic culinary ritual. It's not just a simple salad, but a symbol of Isan culture, encapsulating its people's spirit, resourcefulness, and love for fiery, tangy and savoury flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.