Som Tum

ส้มตำลำ

Lao cuisine, like that of its neighbours, is a treasure trove of vibrant flavours and unique culinary traditions, exemplified perfectly in Som Tum. Hailing from the northeastern region of Laos, which shares cultural and culinary ties with northeastern Thailand (a region called Isaan), this salad boasts a harmonious balance of flavours that reflect the bold and unique taste profile of Lao cuisine.

The dish typically combines green papaya with a quartet of ingredients, each contributing an essential taste element: sweetness from palm sugar, sourness from lime or tamarind, saltiness from fish sauce, and spiciness from Thai bird's eye chillies.

Over the years, many Lao people migrated to the northern regions of Thailand, and as a result, some dishes - such as Som Tum - that are often associated with Thai cuisine actually have their origins in Laos. Lao culture places great importance on communal dining experiences; sharing a meal is an integral part of social culture, and Som Tum is a popular dish. It's common to see family members and friends come together to prepare it, often pounding together the ingredients in a large pestle and mortar, known as 'tum som', creating not only a delicious meal but also lasting memories and a sense of togetherness.

Our vegetarian adaptation of Som Tum preserves the vibrant flavours characteristic of the traditional dish, though uses kohlrabi instead of green papaya (due to seasonality) and tamari in place of fish sauce. We recommend serving the dish with sticky rice.

In Laos, sticky rice is more than just a culinary staple, it is an integral aspect of everyday life. Affectionately known as Luk Khao Niaow, or 'Children of Sticky Rice', many Lao people hold the ingredient as an inseparable element of their culture, fostering unity among them, regardless of their geographical location within the country.

Serves 4 (as a side)

Time 45 mins

Ingredients

450g of extra firm tofu, cut into 2cm² pieces

1 tbsp of toasted sesame oil

1 kohlrabi, peeled and julienned

1 cucumber, halved lengthways and sideways, deseeded and julienned

3 carrots, peeled, halved lengthways and julienned

7g of fresh coriander leaves, coarsely chopped

7g of fresh Thai basil leaves, coarsely chopped

100g of roasted salted peanuts, coarsely chopped

Salt

Dressing

2 red Bird’s eye chillis, finely sliced (seeds optional)

2 lemongrass, remove tough outer layers and thinly slice lower third of stalk

2 small garlic cloves, minced

6 tbsps of tamari

6 tbsps of fresh lime juice

2 tbsps of honey

To serve

4 tbsps of crispy onions

Instructions

Preheat your oven to 200°C.

Combine the tofu, sesame oil and a generous pinch of salt, and spread evenly across a baking tray. Bake until golden and crispy (approx. 20-25mins) and set aside to cool.

Combine dressing ingredients in a small bowl.

In a large mixing bowl, coat the salad ingredients with the dressing and season to taste.

Transfer to a large serving plate and top with crispy onions. Serve with sticky white rice.

Poppy MistOctober 29, 2023