Som tum is street-food Thailand in a single mouthful: crunchy shreds of green papaya bruised in a mortar with chilli, garlic, lime, fish sauce and palm sugar until every strand is coated in that addictive hot-sour-salty-sweet dressing.
Snake beans, cherry tomatoes, dried shrimp and roasted peanuts round it out with pops of texture and savoury depth. It's fresh, punchy and completely unlike any Western salad.
There's no cooking involved, just shredding and pounding, so it's on the table in 20 minutes. Adjust the chillies to your bravery level and serve it alongside grilled meats or sticky rice.
