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Home » Food and drink » Thai recipes » Papaya salad – Som Tam (video)
Papaya salad – Som Tam (video)
A popular dish from the Isaan: Som Tam also tastes delicious during a summer day in the Netherlands. Som Tam is a delicious spicy and fresh papaya salad.
Som Tam (pok pok) is prepared on the basis of the green papaya fruit, which is for sale at the greengrocer and most Toko's in the Netherlands. Did you know that papaya is also called the tree melon and can reach a weight of 6 kilos?
These are the most common ingredients, although you can of course vary. Thai food Som Tam often with Pa-laa (fermented fish), my advice is to leave that out.
- unripe papaya strings
- peanuts
- dried shrimp
- tomato
- fish sauce
- Garlic
- palm sugar paste
- fresh lime juice
- chili Peppers
The video shows you how to prepare it.
Video: Papaya Salad – Som Tam
Watch the video here:
My Isan wife here in the Netherlands can't miss PapayaPokPok as Somtam is also called. But she has become so Dutch that she often finds the papaya in the toko too expensive. Having become frugal, she then takes a cucumber instead of the papaya. In slivers, yes. From the pulp. The rest of the recipe as in the article remains unchanged.
My wife does too, cucumber instead of papaya and I actually like it even better with cucumber. The papaya you buy here at the toko is often tough.
In addition to cucumber, you can certainly also add carrot strings. Delicious !
My Som Tam shop in Chiang Mai combines papaya with a little carrot. I ask to make the salad with max. 2 chili peppers and without the addition of palm sugar. perfect for me.
Delicious a somtam with papaya, or cucumber with carrot. Especially if it's a little sweet and quite spicy. I see it mainly as a snack or snack to enjoy with others. But not (often) wanting to buy overpriced papaya has nothing to do with 'Dutch frugality' in my opinion. Is just wise with money and estimate things according to value and need. Can the Thai too. From day 1 that my love was in the Netherlands, she found some (import) products rather expensive or too expensive. So if you don't have a big income, watching the money is just human.
“Lovely spicy”, well I don't think you can serve this dish at most farangs without warning! 😉
There are different types of Som Tam.
Som Tam Thai is the non spicy version.
At the food stalls you can choose what you want to have added or not.
I would advise against the version with the pha laa (fermented fish).
Some versions have the crushed water beetles (mengdaa), which I personally don't find fresh either.
Hi Khun Mo,
In the Esan it is called Tam Bak Hun. A papaya is called a Bak Hun there. Usually goes with Pha la and Pa chom. Som Tham Thai is also possible with 12, ie 12 Pik Chee Nu. Doesn't go into Pha la.
Esan people can't go a day without it. When Chintena went to Pulaap baar Europa to sing Esan there I heard her mother ask “Mi Tam Bak Hun Boh?” That was confirmed otherwise she certainly wouldn't have come along. Yet her daughter took 10 papayas with her,
For the Papaya Pok Pok from Esan.
Can be SEP, SEP LAAI or SEP IELIE.
Why not recommend the version with Pla Ra?
My girlfriend doesn't like it either, but give it a try. I personally like that version the best. And for me it is called “Som Tam PlaRa” or “SomTam Lao”. Sometimes there are also crabs, which I personally leave out, because in my opinion they add little to the taste.
I miss the long beans in the ingredients list (or just long beans or green beans)
In Thai you write ส้มตำ. Som with a falling tone is 'sour' and tame is 'to pound' like in a mortar. In the North people say 'tamsom'.
And in the North-East (Isaan) it is called (if I am not mistaken) สรรพยาป๊อกป๊อด (sàppháya pók-pók).
I couldn't find a translation of sàppháya (L, H, M), pók-pók (H, H) is of course an onomatopoeia (onomatopoeia).
If I'm wrong, it's with my girlfriend's permission and I'm recommended for correction.
๊.