作法
- 在陶製或木製石臼（深而窄的那種，非小型香料臼）中，用杵將大蒜和辣椒輕輕搗到剛裂開。要的是汁液，而非泥狀。
- 加入椰糖、魚露和萊姆汁。用杵和湯匙邊搗邊攪，直到糖溶解成底部濃稠的酸甜糖漿。
- 加入蝦米、花生、長豆和番茄。輕搗長豆使纖維斷裂，番茄也搗破出汁。不要搗碎成泥。
- 分兩次加入木瓜絲。一手用杵輕搗，另一手用湯匙翻拌——節奏是搗、翻、搗、翻。保持絲狀完整。
- 從底部糖漿試味。應先酸、再鹹、後甜，辣味漸進升起。視需要加萊姆、魚露或椰糖。
- 高高堆在盤上，把所有糖漿刮上去，立即配糯米飯與生高麗菜片享用。青木瓜沙拉一小時內會失去風味。
Common questions
Can 泰式青木瓜沙拉（Som Tam Thai） be made ahead?
泰式青木瓜沙拉（Som Tam Thai） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 0 minutes.
How spicy is 泰式青木瓜沙拉（Som Tam Thai）?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Thailand; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 泰式青木瓜沙拉（Som Tam Thai） vegetarian or gluten-free?
This recipe is naturally gluten-free as written.
How hard is 泰式青木瓜沙拉（Som Tam Thai） to make at home?
泰式青木瓜沙拉（Som Tam Thai） is approachable for a home cook with basic stove skills — total time about 15 minutes, no special technique required.
Can 泰式青木瓜沙拉（Som Tam Thai） be scaled up or down?
This recipe is written for 2 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
青木瓜沙拉有許多地方變化版——som tam pu（加生鹽蟹）、som tam pla ra（加發酵魚醬，伊善原版）、som tam korat、som tam sua。曼谷與海外販售的泰式版本是最溫和的：花生較多、糖較多、不加發酵魚醬。點餐時可說「phet noi」（小辣）或「phet mak」（大辣，會讓你滿頭大汗）。石臼搗拌的節奏聲是泰國市場的背景音樂。
