Laos, North East Thailand  (Isaan)

Som (acid) Tam (pounded, crushed)

A Thai Classic

A salad most popularly made with Green, unripe papaya, tomatoes, dried shrimp, peanuts, chilies, long beans, lime and fish sauce. There are many different versions, and the name Som Tam simply refers to the flavour and technique of making the dish.

Beetroot, kohlrabi, green beans, chili, lime, fish sauce, tangerine, hazelnuts

A fresh and spicy salad made from shreds of raw beetroot and kohlrabi, pounded in a mortar (pok pok) with green beans, lime, hazelnuts and mint. The dressing of the salad is always the starting point of a som tam. We pound fresh chilies and garlic and mix with tamarind, fish sauce, palm sugar and lime juice until we have a spicy, fresh and balanced dressing. The root vegetables give a texture like the unripe papaya, but it has a deeper more earthy flavour profile.

8

Dressing as very traditional to the one in Thailand, but our version contains the Norwegian autumn/winter seasons root vegetables. Also, the use of hazelnuts is different as the som tam usually has peanuts.

(Fish, Nuts)

Vegan: (Gluten, Nuts)