Green papaya salad

Green papaya salad, known as som tam in Thailand, tam som in Laos, bok l'hong in Cambodia, and gỏi đu đủ in Vietnam, is a spicy and refreshing dish made from shredded unripe papaya. This popular Southeast Asian salad has its roots in Lao cuisine but has evolved over time, particularly with the introduction of non-native ingredients like papaya and chili peppers through European trade.

The history of green papaya salad dates back to the mid-1500s when European explorers and traders first arrived in mainland Southeast Asia, including Laos and Thailand. The dish gained further popularity during the 19th and 20th centuries as infrastructure developments, such as railways and roads, facilitated its spread. Additionally, the influx of Lao refugees into Thailand after the Vietnam War helped popularize the salad even more.

Preparing green papaya salad is quite an art. It involves combining shredded unripe papaya with lime, chili, fish sauce, palm sugar, and other ingredients in a mortar. The mixture is then pounded to blend the flavors and create a delightful mix of textures. There are many variations of the dish, with some versions using mango, cucumber, or other firm fruits and vegetables.

Traditionally, green papaya salad is enjoyed with glutinous rice, grilled chicken, or as a snack accompanied by crispy pork rinds. The beauty of this dish lies in its adaptability—you can adjust the spiciness to suit your taste. Different regions offer unique takes on the salad, each incorporating local ingredients and flavors.