Som Tum (Papaya Salad)

Peel and shred the Green papaya into long thin strips using a mandoline, julienne peeler, or a coarse grater; place the shredded papaya in a large bowl and set aside.

In a mortar and pestle, gently pound 2–3 cloves of Garlic and 2–4 Thai bird's eye chilies (adjust to your heat preference) until roughly crushed to release their aroma.

Add about 1–2 teaspoons of grated Palm sugar to the mortar and continue to bruise until the sugar begins to dissolve, creating a slightly syrupy base.

Squeeze the juice of 2–3 Limes into the mortar and pour in 2–3 tablespoons of Fish sauce; stir and lightly pound to blend into a balanced, tangy-salty dressing.

Toss in a small handful of Dried shrimp and lightly crush them in the mortar to distribute their savory flavor, then transfer this dressing into the bowl with the shredded papaya.

Add halved Cherry tomatoes and chopped Yardlong beans (cut into 1-inch pieces) to the bowl, then gently toss and lightly pound a few times with a spoon or the pestle to bruise the tomatoes and beans so they absorb the dressing.

Stir in a handful of roughly chopped Roasted peanuts for crunch, taste the salad, and adjust seasoning—more Palm sugar for sweetness, more Fish sauce for saltiness, or extra Thai bird's eye chilies or Lime for heat and acidity as needed.

Serve immediately on a platter or individual plates as a bright, crunchy side or light main; garnish with a few whole roasted peanuts for presentation.