Som Tum
Daniel Meyer
PUBLISHED November 29, 2023
This fiery, strong northern Thai specialty has become one of the most popular dishes in Thailand and at Thai restaurants in the States. When I was in Bangkok, I could not walk down the streets or through the markets without at least a dozen offers of Som Tum from the vendors, and it was hard not to stop for a little dish with some grilled meat and sticky rice.
You can usually find green, or unripe, papayas and yard-long beans (and the Thai fish sauce called nam pla) at Asian or Latin groceries, but you can also substitute Granny Smith apples for the papaya and Napa cabbage for the beans.
The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!
Log in, or become a member today.
Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.
Get
in the Kitchen
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:
- New recipes every week
- 1000s of recipes from How to Cook Everything and beyond
- First access to in-person events with Mark and Kate
- Exclusive discounts from our favorite brands
- Q&As with Mark and the team
Subscribe to our free newsletter
Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.