Variations
Although papaya salad is claimed as an innovation of the Lao people, variations of the dish are found throughout Laos, Thailand and Cambodia, as well as in the West, where it is more commonly known by its Thai name.
The Central Thai version (som tam Thai) tends to be mild in comparison and much sweeter; it often contains crushed peanuts, and is less likely to have padaek or brined crab. These last are eaten raw, and the Thai government periodically issues health warnings about the risk of hepatitis. Dried brine shrimp are used in this Central Thai version. There are also versions that make use of unripe mangoes, apples, cucumbers, carrots, and other firm vegetables or unripe fruit.
There are many versions of this salad in Cambodia, but it will always include unripe papaya. Green papaya is also used as a vegetable in other Khmer dishes such as soups and stews. The papaya is prepared by shredding it into fine strips (julienned). Other ingredients that may be present include grape tomato, shredded green or long beans, peanuts, and smoked fish. Herbs added to the salad either as ingredients or garnishes might include kantrop (Clausena lansium), lime leaves and basil.
Instead of papaya, other ingredients can be used as the main ingredient. Popular variations in Thailand are:
- Tam krathon, with santol, while still hard and unripe
- Tam taengkwa, with cucumber, usually the small variety
- Tam kluai, with banana, while still green and unripe
- Tam hua pli, with banana flower
- Tam mamuang, with green and unripe mango
- Tam mayom, with Malay gooseberry
- Tam som-o, with pomelo
- Tam mu yo, with mu yo sausage
- Tam phonla mai ruam, with mixed fruit
Read more about this topic: Green Papaya Salad
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