Som Tam (Som Thaam, Som Taam, etc...) is a green papaya salad that I made for a Perspectives meal, and it is gooooood.
The recipe is (based on the one) in the RIC cookbook
http://rosedalemennonitemissions.org/w2/getInvolved/cookbook.html,
and was submitted by my 2011 intern, Samantha Yoder.
SOM THAAM
- 1/4 c. peanuts
- 1 T. oil
- 3 cloves garlic, crushed
- 1 lg. pepper, chopped
- 6 fresh green beans, cut into 1/2" lengths
- 1 sm. tomato, chopped
- 1 carrot, grated
- 1 green papaya, peeled, seeds removed, and shredded or julienned
- Juice from one lime
- 2 T. fish sauce
- 1 T. sugar
Fry peanuts in oil. Cool. Mix all remaining ingredients together and muddle, either with a mortar and pestle, or in a large bowl with a heavy spoon. Mixture will be soft and juicy, but not completely smooth.
Since I made it for 40 people, I bought pre-julienned papaya from a Laotian store nearby. The lady there saw all of the papaya I was buying (along with a 25-lbs. bag of sticky rice) and asked if I was making chicken wings to go with them. Apparently in Laos, you eat chicken wings with sticky rice and som tam. Sounds good to me!
