Cooking, Culture, Recipes

Som Tun! ส้มตำไทย

Green Papaya Salad.  OMG, it’s delicious.

I’ve written before about my affinity for this lovely dish, something I first discovered in Chiang Rai, Thailand, in a tiny, hole-in-the-wall establishment run by aged crones:

I’ve been searching it out ever since, on this side of the pond, with varying degrees of success.  So far, Maenam Thai rules.  But the version from Angkor isn’t bad either.

And yet, today, I made my own:

Not quite right, but I’m getting there.  A bit too much heat from the chili peppers (that’s saying something for me).  Next time, I’ll skip the additional salt, because I think there’s enough in the fish sauce.  And I’ll add more lime to challenge that self-same fish sauce in the lovely dressing.

But, really good, The recipe says it serves four.  LOL.  I just ate the whole lot.

The recipe came from this book: Real Thai: The Best of Thailand’s Regional Cooking.  So far, everything I’ve tried from it has tripped the “authentic” button.

Enjoy.  Because I am!

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