For those of you who enjoy their Som Tum (Thai Papaya Salad) but haven’t ventured beyond the more “classic” and safe varieties like the Som Tum Thai or Som Tum Buu (crab) or even the funkier, Som Tum Plaraa (fermented fish), then this beyond beginner’s guide is for you!
In this line-up, thanks to the guidance of Chef Korn of Somtum Der, we introduce variations of Som Tum hailing from specific regions of Isaan, Northeastern Thailand and even adaptations from Central Thailand, to those more obscure combinations. After a stint in any country, one should further explore the local food or at least be less intimidated when scouring over a menu of strangely titled and pictured papaya salads…and besides, it doesn’t hurt to look that extra badass when ordering among Thai friends.
