Som Tum (Thai-style green papaya salad)

March 26, 2023 - 07:20
With Sous chef Burin Pongchang from Feast restaurant under Royal Orchid Sheraton Hotel & Towers Bangkok
Som Tum

Sous chef Burin Pongchang from Feast restaurant under Royal Orchid Sheraton Hotel & Towers Bangkok presents Som Tum, a signature Thai cuisine during the special Asian food event titled Straight Outta Bangkok held at Sheraton Saigon Hotel.

Som Tum (Thai-style green papaya salad)

With his impeccable cooking credentials and over 30 years of experience, chef Burin is a regular guest chef of international Thai promotions in China, Malaysia and beyond.

Sous chef Burin Pongchang

Som Tum is a favourite Thai street food. The dish is an explosion of Thai-style flavours - deeply complex, not very spicy, with a perfect balance of sweetness and savoury.

If you are a lover of Thai salad, try making Burin’s favourite dish to impress family members and loved ones.


  • Papaya green, slice 150g (cut julienne)
  • Carrot slice 50g (cut julienne)
  • French long bean 150g (cut 2cm)
  • Cherry tomato 300g (cut 1/2)
  • Dried shrimp 10g
  • Thai bird chili 1pc
  • Garlic 1pc
  • Toasted peanut 10g
  • Lime juice 10g
  • Palm sugar 10g
  • Fish sauce 10g


  • Cut papaya and carrot. Peel them. Julienne them with a knife or use a Thai julienne slicers. Put the shredded papaya and carrot in a bowl of cold water for 15 minutes and drain, set aside for later.
  • Put the garlic and chilies into a mortar, and pound them until they form a really coarse paste. Now, add palm sugar with lime juice and keep pounding to get the sugar to fully dissolve. Add the fish sauce and taste.
  • Add the dried shrimp and long beans and beat them up a bit. You want them to break a bit.
  • Add the papaya and carrot. Toss to combine the papaya with the dressing.
  • Gently bruise the papaya and carrot. Add the tomatoes and give them a bit of a toss. Add the peanuts. Toss to combine everything together. Use your hands.
  • Arrange the salad and enjoy with savory juice and vegetables. VNS