Som Tum

Ingredients

• 2 cupsgreen papaya — shredded
• 2 clovesgarlic
• 3Thai chilies
• 2 tbspfish sauce
• 1 tbsppalm sugar
• 2 tbsplime juice
• 100 glong beans
• cherry tomatoeshalved
• to finishroasted peanuts
• to tastefine sea salt

Method

1. Begin by peeling and shredding 2 cups of green papaya into thin, julienne strips. Use a sharp knife or a mandoline for uniformity. Place the shredded papaya in a bowl and keep it cool in the refrigerator until needed.
2. In a mortar and pestle, crush 2 cloves of garlic and 3 Thai chilies together until they form a coarse paste. This releases the oils and flavors, which will infuse the entire dish. Adjust the number of chilies based on your heat preference.
3. Add 1 tbsp of palm sugar to the garlic-chili paste in the mortar. Pound gently until the sugar dissolves, creating a sweet and spicy base. This step balances the flavors, ensuring the sugar is fully integrated.
4. Add 2 tbsp of fish sauce and 2 tbsp of lime juice to the mortar. Mix well with the paste until you have a smooth, aromatic dressing. The fish sauce provides umami, while the lime juice adds acidity, essential for the dish's bright flavor.
5. Trim and cut 100 g of long beans into 1-inch pieces. Add them to the mortar and lightly bruise them with the pestle. This helps them absorb the dressing and enhances their flavor.
6. Transfer the papaya from the refrigerator to a large mixing bowl. Add the halved cherry tomatoes and the contents of the mortar. Toss gently with your hands or a spoon, ensuring the papaya and tomatoes are evenly coated without breaking them.
7. Taste the salad and adjust the seasoning with fine sea salt if needed. The balance should be a harmonious mix of sweet, salty, spicy, and sour.
8. Finish by sprinkling roasted peanuts over the top for a crunchy texture. Serve immediately with bread to enjoy the freshness and vibrant flavors of the Som Tum.