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Som Tam (Vietnamese Green Papaya Salad)

This cold salad is prepared with a mortar and pestle. the ingredients are pounded to mix and release flavor, but not to create a puree.

  1. 3 oz. Green Papaya (seeds removed/ sliced into long stringy shreds) allow to rest in cold water as you prepare the rest of the salad.

Pound to a light paste, with mortar & pestle:

  1. 2 cloves fresh Garlic
  2. 3-5 Thai Chiles (depending on the degree of spiciness you prefer)
  3. 1 Tablespoon Dried Shrimp


  1. 2 raw Japanese Long Beans (cut to 2-3 inch pieces)
  2. 3-4 Cherry Tomatoes (sliced in half)

Drain papaya and add to mixture.


  1. 1/2 Tab. Sugar
  2. 1.5 Tabs Fish Sauce
  3. 1.5 Tabs fresh Lime Juice

Using mortar & pestle, gently bruise Long Beans (gently push until the are flat, but not pulp) Combine all ingredients in a medium mixing bowl, and hand blend to marry all of the flavors.

Let Som Tam rest 10-15 minutes in refrigerator.

Plate in cold bowl

Top with chopped Oven Roasted Peanuts as garnish

Serve cold

Bon Appetite

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Julie Allen

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