A specialty of Thailand’s Isan region, som tam is made by pounding shredded green papaya with chili peppers, lemon, and fish sauce. Its bold balance of sour, spicy, and sweet flavors makes it one of Thailand’s most vibrant salads.
Lightly pound the garlic and chili pepper in a mortar.
Add the lemon juice, fish sauce, and sugar, then stir.
Add the shredded papaya and tomato and lightly pound them in the mortar to release their juices and absorb the dressing.
Sprinkle with roasted peanuts and serve chilled.
Can be stored in a sealed container in the refrigerator for 1 day. It is best eaten fresh because the papaya releases liquid over time.
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