Som Tum

🔥 Prep

• Peel and julienne the 200 g green papaya into thin strips.
• Peel and grate the 50 g carrot.
• Trim and cut the 50 g long beans into 2‑cm pieces.
• Roughly chop the 2 tbsp peanuts.
• Juice enough lime to yield 2 tbsp lime juice.
• Measure out 1 tbsp fish sauce, 1 tsp palm sugar, and have 2 bird‑eye chilies ready.

🔥 Cook

• 1. In a mortar, add the 2 bird‑eye chilies and a pinch of coarse salt; pound them until fragrant (30 seconds).
• 2. Add the palm sugar and continue to pound until dissolved (20 seconds).
• 3. Stir in the fish sauce and lime juice; mix until the sugar fully dissolves (10 seconds).
• 4. Add the julienned green papaya, grated carrot, and long‑bean pieces; toss to coat with the dressing (1 minute).
• 5. Transfer the salad to a serving bowl, sprinkle the chopped peanuts on top, and let rest (2 minutes) before serving.

🔥 Serve

• Serve the Som Tum immediately on a plate or in a shallow bowl.
• Pair with sticky rice or grilled chicken (gai yang) for a complete meal.
• Garnish with an extra lime wedge if desired.