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FROM THE MICK SINCLAIR ARCHIVE |
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| Som Tam | |
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Som (meaning 'sour') Tam (meaning to 'pound' with pestle and mortar) originates in northeast Thailand but is popular throughout the country. |
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At the most popular som tam stall in Phetchabun, the smiling staff get ready to serve another customer. |
| Som Tam's main ingredients are pounded together for several minutes in a pestle and mortar. |  |
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They include shredded green papaya, chilies, cherry or plum tomatoes, dried shrimp and roasted peanuts. The mixture is seasoned with fish sauce, lime juice and sugar. |
| As the main chef works, an assistant peels and grates more papaya, which is added to a steaming pot. |  |
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| Once ready, the som tam is packed into a plastic bag and taken home by the customer. Som Tam is regarded as a salad dish and is typically eaten with sticky rice. | |
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text and images © mick sinclair |
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