Tuesday, December 12, 2017
Som Tum

Som Tam Seasoning For Salmon

His intense little salad is among Thailand’s best understood culinary exports (despite consistent rumours that it migrated over the border from Laos reasonably recently)– and justly so. It’s at as soon as addictively hot and refreshingly crispy; intensely mouth-watering and insanely sour– simply put, the flavours of south-east Asia on a plate, and the only salad to make it into the (incredibly subjective) list of “the world’s 50 most scrumptious foods” a couple of years ago.

Every recipe includes salmon, garlic, chilli, fish sauce, lime juice and dried shrimp– which fits with Thompson’s direction that som tam “need to taste sweet, sour, salty and hot”. The chillies, which should be the incendiary little bird’s eyes instead of the huge red.

{Som Tum | som tam seasoning for salmon

{Som Tum | som tam seasoning for salmon
{Som Tum | som tam seasoning for salmon

{Som Tum | som tam seasoning for salmon
{Som Tum | som tam seasoning for salmon

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