Som Tum
Sous chef Burin Pongchang from Feast restaurant under Royal Orchid Sheraton Hotel & Towers Bangkok presents Som Tum, a signature Thai cuisine during the special Asian food event titled Straight Outta Bangkok held at Sheraton Saigon Hotel.
Som Tum (Thai-style green papaya salad)
With his impeccable cooking credentials and over 30 years of experience, chef Burin is a regular guest chef of international Thai promotions in China, Malaysia and beyond.
Sous chef Burin Pongchang
Som Tum is a favourite Thai street food. The dish is an explosion of Thai-style flavours - deeply complex, not very spicy, with a perfect balance of sweetness and savoury.
If you are a lover of Thai salad, try making Burin’s favourite dish to impress family members and loved ones.
Ingredients:
- Papaya green, slice 150g (cut julienne)
- Carrot slice 50g (cut julienne)
- French long bean 150g (cut 2cm)
- Cherry tomato 300g (cut 1/2)
- Dried shrimp 10g
- Thai bird chili 1pc
- Garlic 1pc
- Toasted peanut 10g
- Lime juice 10g
- Palm sugar 10g
- Fish sauce 10g
Method:
- Cut papaya and carrot. Peel them. Julienne them with a knife or use a Thai julienne slicers. Put the shredded papaya and carrot in a bowl of cold water for 15 minutes and drain, set aside for later.
- Put the garlic and chilies into a mortar, and pound them until they form a really coarse paste. Now, add palm sugar with lime juice and keep pounding to get the sugar to fully dissolve. Add the fish sauce and taste.
- Add the dried shrimp and long beans and beat them up a bit. You want them to break a bit.
- Add the papaya and carrot. Toss to combine the papaya with the dressing.
- Gently bruise the papaya and carrot. Add the tomatoes and give them a bit of a toss. Add the peanuts. Toss to combine everything together. Use your hands.
- Arrange the salad and enjoy with savory juice and vegetables. VNS
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