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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":491,"pronunciation":513,"substitutions":514,"slug":527,"title":528,"shortTitle":529,"nativeName":530,"romanized":531,"countrySlug":532,"region":533,"baseServings":432,"prepMinutes":534,"cookMinutes":9,"difficulty":535,"course":536,"diet":539,"mainIngredients":543,"images":544,"keywords":554,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":527,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"Yes, with one adjustment. Crush the garlic and chilies to a rough paste with the flat of a knife or a small bowl and a rolling pin, whisk the dressing separately, then put the papaya in a large bowl and bruise it against the sides with a wooden spoon or a rolling pin end for about a minute before dressing. The result is slightly cleaner and less integrated than mortar som tam, but it is genuinely close.","Can I make som tam without a mortar and pestle?",{"answer":398,"question":399},"Asian and Latin American grocers stock it year-round, usually already large and dark green, and many will shred it for you. If there is none, unripe green mango is the most authentic substitute, kohlrabi is the best neutral one, and a mix of shredded carrot and seeded cucumber will do in a pinch. Do not use ripe orange papaya — it is sweet, soft and turns to purée under the pestle.","Where do I find green papaya and what if I cannot?",{"answer":401,"question":402},"In Isan it is often very spicy, five to ten bird's eye chilies per portion, but heat is always ordered to taste at the stall. Two chilies gives a pleasant warmth, four is noticeably hot for most people outside Thailand. Add them one at a time and remember the burn keeps building for a minute or two after pounding, so taste, wait, then decide.","How spicy should som tam actually be?",{"answer":404,"question":405},"Almost always one of three things: the papaya was too ripe, it was pounded too hard so the cells burst instead of bruising, or the salad sat too long after dressing. Salt pulls water out of papaya continuously, so a bowl left for half an hour will be sitting in liquid. Use hard unripe fruit, pound with short lifting taps, and serve immediately.","Why is my som tam watery?",{"answer":407,"question":408},"Yes. Leave out the dried shrimp and replace the fish sauce with light soy sauce plus a pinch of salt, or with a vegan fish sauce made from seaweed and pineapple. You lose some of the salty depth, so compensate with a little extra lime and a touch more sugar to keep the balance. Everything else in the recipe is already plant-based.","Can som tam be made vegan?",[410,411,412,413,414,415],"Green papaya means genuinely unripe: hard, pale, seeds still white. If the flesh has any orange blush it will turn to mush in the mortar.","Shred with a papaya peeler or by making close parallel cuts into the flesh with a knife tip, then slicing them off — the ragged edges hold dressing better than a clean julienne.","Pound with a lifting, bruising motion, not a hammering one. Ten to fifteen taps per handful, then a fold with a spoon. You want to hear a dull thud, not a splash.","Add chilies one at a time and taste. Bird's eye chilies vary enormously and the heat keeps rising for a minute after the pounding stops.","Dress and serve within twenty minutes. Salt draws water out of the papaya fast, and a som tam left standing goes limp and watery.","Palm sugar in a hard disc needs shaving or a splash of hot water to soften — dropped in whole it never dissolves and you get sweet gravel at the bottom.","🥗","Som tam is a salad built by pounding rather than tossing. Shreds of unripe green papaya go into a tall clay mortar with garlic, bird's eye chilies, palm sugar, lime, fish sauce and dried shrimp, and a long wooden pestle bruises them just enough to split the fibres so they drink the dressing instead of sitting in it. The flavour arrives in a specific order: sour lime first, then the salt of fish sauce, then palm sugar rounding the edges, then a chili burn that climbs after you have already swallowed. The papaya itself tastes of almost nothing and stays crunchy like cucumber — its whole job is to carry the sauce. Eaten with sticky rice and grilled chicken, it is the single most ordered dish on Thai street corners.","Som tam belongs to Isan, the northeastern plateau that shares its language, its sticky rice and most of its kitchen with Laos across the Mekong. The name is plain description: som means sour, tam means to pound. The pounding is not decorative. A mortar dressing behaves differently from a whisked one — garlic and chili are crushed into the liquid rather than floating in it, and the papaya emerges softened at the edges but still audibly crisp, which is a texture no knife or bowl can reproduce.\n\nThe papaya is a latecomer to a very old technique. Carica papaya is a New World plant, carried to Southeast Asia on Portuguese and Spanish trade routes, and it slotted into an existing Lao-Isan habit of pounding sour, unripe produce into a relish. That habit is still visible in the region's many other tam salads — pounded cucumber, pounded long beans, pounded green mango — which use exactly the same mortar and dressing logic.\n\nWhat most of the world eats is specifically som tam thai: the Bangkok-adapted version with dried shrimp, peanuts and a generous hand with palm sugar. The Isan original, som tam lao or som tam pu pla ra, drops the sugar and peanuts and leans instead on pla ra, a pungent fermented fish sauce, often with a salted black crab dropped whole into the mortar. It is funkier, sharper and considerably more confronting to a first-timer. The version below is the sweeter, friendlier one, and the recipe says where to push it back toward Isan if you want the real thing.","Som tam is a make-and-eat dish and does not store. Within an hour the salt has pulled enough water out of the papaya that the crunch is gone and the dressing has doubled in volume. If you need to work ahead, shred the papaya up to a day early and keep it in cold water in the fridge, then drain and dry it thoroughly before pounding — the dressing can be mixed ahead too, but the two should meet only minutes before the table.",[421,422,423,424],"Mortar method explained properly — how hard to pound and when to stop, which is the whole difference between som tam and a papaya slaw.","A dressing balanced by tasting, not by fixed ratios, because limes and palm sugar vary wildly in strength.","Tells you honestly how to shift the salad from Bangkok-sweet toward the funkier Isan original.","Works with a big granite mortar or a plain mixing bowl — the bowl version is described, not glossed over.",[426,427,428],"Tall clay or granite mortar with a wooden pestle (or a large bowl and a rolling pin)","Papaya shredder or sharp knife","Citrus juicer",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":430,"calories":435,"estimated":8},6,22,4,14,1100,165,[437],"Sticky rice rolled into balls by hand, grilled chicken or pork skewers, and a plate of raw cabbage and long beans to cool the chili between bites.",[439,442,445],{"name":440,"description":441},"Som tam pu pla ra","The Isan original: swap half the fish sauce for pla ra fermented fish sauce, drop the peanuts, cut the palm sugar in half, and add a small salted black crab pounded straight into the mortar.",{"name":443,"description":444},"Tam sua","Som tam with a nest of khanom jeen fermented rice noodles folded in at the end, turning the salad into a full one-bowl meal.",{"name":446,"description":447},"Som tam korat","A midpoint version from Korat with both peanuts and a spoonful of pla ra — sweet and funky at the same time.",[449,455,460,463,466,471,475,479,482,485,488],{"qty":450,"name":451,"note":452,"unit":453,"group":454},500,"green (unripe) papaya, peeled and shredded","about half a large papaya","g","For the salad",{"qty":456,"ref":457,"name":458,"unit":459,"group":454,"optional":8},1,"carrot","carrot, shredded","piece",{"qty":461,"name":462,"unit":459,"group":454},8,"long beans or green beans, in 4 cm lengths",{"qty":461,"ref":464,"name":465,"unit":459,"group":454},"tomato","cherry tomatoes, halved",{"qty":432,"ref":467,"name":468,"unit":469,"group":470},"garlic","garlic, peeled","clove","For the dressing",{"qty":472,"name":473,"note":474,"unit":459,"group":470},3,"bird's eye chilies, stems removed","two for medium heat, five or more for Isan level",{"qty":476,"name":477,"unit":478,"group":470},2,"palm sugar, shaved or softened","tbsp",{"qty":472,"ref":480,"name":481,"unit":478,"group":470},"fish-sauce","fish sauce",{"qty":476,"ref":483,"name":484,"unit":459,"group":470},"lime","limes, juiced (about 4 tbsp)",{"qty":476,"ref":486,"name":487,"unit":478,"group":470},"dried-shrimp","dried shrimp, rinsed and patted dry",{"qty":472,"name":489,"unit":478,"group":490},"roasted peanuts, roughly crushed","To finish",[492,496,499,503,506,510],{"tip":493,"text":494,"title":495},"The cold soak firms the papaya and rinses off the faint bitterness in the sap.","Peel the papaya, halve it and scrape out the white seeds. Shred the flesh into long thin strips, then drop it into a bowl of cold water for 10 minutes and drain it very dry. The strips should be stiff and squeaky, not floppy.","Shred the papaya",{"text":497,"title":498},"Put the garlic and chilies in a tall mortar and pound to a rough, wet paste — you want the garlic broken open and the chilies shredded, not a smooth purée. It should smell sharply of raw garlic and green chili.","Pound the aromatics",{"tip":500,"text":501,"title":502},"If the sugar refuses to dissolve, add a teaspoon of hot water and keep working it.","Add the palm sugar and pound until it dissolves into the paste, then pour in the fish sauce and lime juice and stir with the pestle until no grains remain at the bottom. Taste it now: it should be aggressively sour and salty, because the papaya will dilute it.","Build the dressing in the mortar",{"text":504,"title":505},"Add the long beans and cherry tomatoes and pound five or six times only, just until the beans crack open and the tomatoes split and release their juice. Do not flatten them.","Bruise the beans and tomatoes",{"tip":507,"text":508,"title":509},"The mortar sound tells you when to stop — a dull thud means bruised, a wet splash means overworked.","Add the papaya, carrot and dried shrimp. Pound with short lifting taps while folding the salad up from the bottom with a spoon, about 15 taps in total. The papaya should darken slightly and go glossy with dressing but still snap when you bite it.","Pound in the papaya",{"text":511,"title":512},"Taste and correct: more lime if it is flat, more fish sauce if it tastes only sour, a little more palm sugar if the chili is dominating. Tip onto a plate with all the mortar juices, scatter the crushed peanuts over the top and serve straight away with sticky rice.","Taste and serve","som-TAM tai",[515,519,523],{"note":516,"swap":517,"original":518},"Green mango makes tam mamuang, a real Thai variant with more acidity. Kohlrabi is the closest neutral crunch. Cucumber works but must be seeded and salted first or the salad floods.","Green (unripe) mango, kohlrabi, or a mix of shredded carrot and cucumber","Green papaya",{"note":520,"swap":521,"original":522},"Dried shrimp add a salty, faintly smoky background rather than a shrimp flavour. Vegetarians can skip both these and the fish sauce, replacing the latter with light soy sauce plus a pinch of salt.","Leave out, or use a tablespoon of crushed roasted peanuts extra","Dried shrimp",{"note":524,"swap":525,"original":526},"Palm sugar is less sweet and more caramelly than cane sugar, so start with three-quarters of the quantity and taste up.","Light brown sugar, slightly less","Palm sugar","som-tam","Som Tam Thai (Green Papaya Salad Pounded in a Mortar)","Som Tam Thai","ส้มตำไทย","Som tam thai","thailand","Isan",20,"easy",[537,538],"appetizer","side",[540,541,542],"dairy-free","gluten-free","pescatarian",[483,480,467,464,486],[545,548,550,552],{"alt":546,"src":547},"Green papaya salad heaped on a plate with cherry tomatoes, long beans, chilies and crushed peanuts beside a clay mortar","\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero.jpg",{"alt":546,"src":549},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-16x9.jpg",{"alt":546,"src":551},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-1x1.jpg",{"alt":546,"src":553},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-4x3.jpg",[555,556,557,558,559,560,561],"som tam","green papaya salad","isan","thai salad","papaya","mortar and pestle","no-cook","2026-08-19","dishroute-kitchen","Shredded unripe papaya bruised in a clay mortar with garlic, chili, lime, palm sugar and fish sauce until it drinks up the dressing. No cooking, fifteen minutes, four flavours at once.",{"en":566},"\u002Frecipe\u002Fsom-tam",{"items":568,"total":575,"page":456,"limit":844,"hasMore":845},[569,601,634,668,697,730,758,785,795,819],{"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":532,"baseServings":476,"prepMinutes":574,"cookMinutes":575,"difficulty":535,"course":576,"diet":580,"mainIngredients":581,"images":584,"keywords":594,"publishedAt":562,"updatedAt":562,"authorSlug":563},"khai-jiao","Khai Jiao (Thai Deep-Fried Puffy Omelette over Rice)","Khai Jiao","ไข่เจียว",5,10,[577,578,579],"breakfast","main","street-food",[542,540],[582,480,583],"eggs","jasmine-rice",[585,588,590,592],{"alt":586,"src":587},"Puffed golden Thai omelette with lacy crisp edges sitting on steamed jasmine rice with a stripe of chili sauce","\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-1x1.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-4x3.jpg",[595,596,597,481,598,599,600],"khai jiao","thai omelette","fried egg","street food","thai breakfast","rice plate",{"slug":602,"title":603,"shortTitle":604,"nativeName":605,"countrySlug":532,"baseServings":432,"prepMinutes":534,"cookMinutes":606,"restMinutes":607,"difficulty":535,"course":608,"diet":610,"mainIngredients":613,"images":617,"keywords":627,"publishedAt":562,"updatedAt":562,"authorSlug":563},"mango-sticky-rice","Khao Niao Mamuang (Thai Mango Sticky Rice)","Khao Niao Mamuang","ข้าวเหนียวมะม่วง",30,240,[609],"dessert",[611,612,541,540],"vegetarian","vegan",[614,615,616],"sticky-rice","coconut-milk","mango",[618,621,623,625],{"alt":619,"src":620},"Mound of glossy coconut sticky rice beside fanned slices of golden mango, drizzled with coconut sauce and toasted sesame","\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-1x1.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-4x3.jpg",[628,629,630,631,632,633],"mango sticky rice","khao niao mamuang","thai dessert","coconut milk","glutinous rice","vegan dessert",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"romanized":639,"countrySlug":532,"region":640,"baseServings":432,"prepMinutes":641,"cookMinutes":642,"difficulty":643,"course":644,"diet":646,"mainIngredients":647,"images":650,"keywords":660,"publishedAt":562,"updatedAt":562,"authorSlug":563},"khao-soi","Khao Soi Gai (Chiang Mai Coconut Curry Noodle Soup)","Khao Soi Gai","ข้าวซอยไก่","Khao soi gai","Chiang Mai",25,40,"medium",[578,645],"soup",[540],[648,480,483,467,649],"chicken","onion",[651,654,656,658],{"alt":652,"src":653},"Bowl of golden coconut curry noodle soup with a chicken leg, crisp fried noodle nest, shallots and lime wedge","\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-1x1.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-4x3.jpg",[661,662,663,664,665,666,667],"khao soi","chiang mai","curry noodle soup","northern thai","coconut curry","egg noodles","lanna",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"romanized":673,"countrySlug":532,"region":533,"baseServings":432,"prepMinutes":534,"cookMinutes":674,"difficulty":643,"course":675,"diet":676,"mainIngredients":677,"images":681,"keywords":691,"publishedAt":562,"updatedAt":562,"authorSlug":563},"larb-gai","Larb Gai (Isan Minced Chicken Salad with Toasted Rice)","Larb Gai","ลาบไก่","Laap kai",15,[578,537],[540,541],[648,483,480,678,679,680],"mint","rice","scallions",[682,685,687,689],{"alt":683,"src":684},"Warm minced chicken salad piled with mint, shallot and scallion, dusted with toasted rice powder, beside sticky rice","\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-1x1.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-4x3.jpg",[692,693,557,558,694,695,696],"larb","laap gai","minced chicken","toasted rice powder","lao food",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"romanized":702,"countrySlug":532,"region":703,"baseServings":432,"prepMinutes":606,"cookMinutes":704,"restMinutes":705,"difficulty":535,"course":706,"diet":708,"mainIngredients":709,"images":713,"keywords":723,"publishedAt":562,"updatedAt":562,"authorSlug":563},"moo-ping","Moo Ping (Thai Grilled Coconut Pork Skewers)","Moo Ping","หมูปิ้ง","Mu ping","Bangkok",12,480,[579,707,578],"snack",[540,541],[710,467,711,480,712],"pork-shoulder","cilantro","black-pepper",[714,717,719,721],{"alt":715,"src":716},"Charred grilled pork skewers glazed dark brown on a street grill, served with a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-1x1.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-4x3.jpg",[724,725,726,598,727,728,729],"moo ping","thai pork skewers","grilled pork","coconut marinade","bangkok breakfast","sticky rice",{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"romanized":735,"countrySlug":532,"region":736,"baseServings":432,"prepMinutes":704,"cookMinutes":461,"difficulty":535,"course":737,"diet":738,"mainIngredients":739,"images":742,"keywords":752,"publishedAt":562,"updatedAt":562,"authorSlug":563},"pad-kra-pao","Pad Kra Pao Moo (Thai Holy Basil Stir-Fry with Fried Egg)","Pad Kra Pao Moo","ผัดกะเพราหมู","Phat kaphrao mu","Central Thailand",[578,579],[540],[740,741,467,582,679,480],"ground-pork","basil",[743,746,748,750],{"alt":744,"src":745},"Plate of jasmine rice topped with chili-flecked minced pork and holy basil, with a lacy fried egg on top","\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-1x1.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-4x3.jpg",[753,754,755,756,597,598,757],"pad kra pao","holy basil","thai stir-fry","minced pork","quick dinner",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"romanized":763,"countrySlug":532,"region":764,"baseServings":476,"prepMinutes":606,"cookMinutes":575,"difficulty":643,"course":765,"diet":766,"mainIngredients":767,"images":769,"keywords":779,"publishedAt":784,"updatedAt":784,"authorSlug":563},"pad-thai","Pad Thai (Tamarind Rice Noodle Stir-Fry)","Pad Thai","ผัดไทย","Phat thai","Central Thailand \u002F Bangkok",[578,579],[540,541,542],[768,582,480,680],"shrimp",[770,773,775,777],{"alt":771,"src":772},"Plate of pad thai noodles with shrimp, bean sprouts, crushed peanuts and a lime wedge","\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero.jpg",{"alt":771,"src":774},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-1x1.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-4x3.jpg",[780,781,532,782,783,598,768],"pad 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