Tam som-o nam pu (pomelo salad with crab extract)
Photo: Wikimedia – Takeaway
Today a special street food dish from Northern Thailand: Tam som-o nam pu (ตำส้มโอน้ำปู). Tam Som-O or Tam-Baa-O is a mix of pomelo and spicy ingredients in northern style.
Crab extract is used as a seasoning. This black sauce is obtained by pounding pu na (“rice field crabs”, Somanniathelphusa) into a pulp, then squeezing the juices, which are then boiled into the sauce that becomes as thick as molasses. It is a salad that you can also make yourself or you can buy it on the street in Northern Thailand.
Origin and history
The exact origins of Tam som-o nam pu are difficult to trace, but it belongs to the culinary traditions of Central Thailand, where the abundance of fresh seafood and tropical fruits such as pomelos play an important role in the local cuisine. Thai salads, known as 'tam', are an essential part of Thai food culture and vary widely in ingredients and flavors depending on regional availability and historical influences.
Particularities
Tam som-o nam pu is distinguished by its use of pomelo, a citrus fruit that resembles a large, sweet grapefruit, but with a softer and less bitter taste. The combination with the salty and umami-rich taste of the crab (nam pu) dressing makes this dish a fascinating taste adventure. Traditionally it is enriched with other ingredients such as chili, palm sugar, fish sauce, and sometimes shrimp or toasted coconut, resulting in a complex flavor profile of sweet, sour, salty, and spicy.
Flavor profiles
The flavor profile of Tam som-o nam pu is a delicate balance between the sweetness and slightly sour notes of the pomelo, combined with the salty depth of the crab dressing. The addition of chilies introduces a spicy heat, while palm sugar and fish sauce provide the sweet and umami notes. The result is a rich and layered dish that tantalizes the taste buds and provides an authentic experience of Thai cuisine.
Ingredients list for Tam som-o nam pu (for 4 people)
- 2 medium pomelos, flesh carefully scooped out
- 200 grams of fresh crab meat, boiled and pulled apart
- 2 tablespoons of fish sauce
- 1 to 2 tablespoons palm sugar (adjust to taste)
- 2 to 3 small red chilies, finely chopped (adjust to desired spiciness)
- 2 shallots, thinly sliced
- A handful of fresh mint leaves
- A handful of coriander leaves, coarsely chopped
- 2 tablespoons toasted coconut (optional)
- 2 tablespoons peanuts, lightly roasted and coarsely chopped
- The juice of 1 to 2 limes (adjust to taste)
- A small handful of dried shrimp (optional)
Preparation method
- Preparing the pomelo: Start by gently breaking apart the pomelo flesh to get loose segments. Try to avoid the white, bitter skin as much as possible. Place the loose segments in a large mixing bowl.
- Making the dressing: In a small bowl, combine the fish sauce, palm sugar, lime juice, and chopped chiles. Stir well until the sugar has completely dissolved. Taste and adjust to taste – it should be a good balance of sweet, sour, salty and spicy.
- Adding the ingredients: Add the thinly sliced shallots, cooked crab meat, toasted coconut (if using), peanuts, and dried shrimp (if using) to the pomelo in the mixing bowl. Pour the dressing over it.
- Amounts: Gently mix all the ingredients together, being careful not to crush the pomelo segments. The goal is to get all the flavors to blend well while the pomelo retains its texture.
- To serve: Spoon the salad onto serving plates or into a large serving bowl. Garnish with the fresh mint leaves and coriander. Serve immediately for the best taste experience.
This Tam som-o nam pu combines the fresh, sweet-sour taste of pomelo with the rich umami of crab, enhanced by the sharpness of chili, the aromatic herbs and the crunch of peanuts. It's a festive, refreshing salad that's perfect as a starter or as part of a larger Thai meal.