Green Papaya Som Tam — Two Sisters Lao Thai

If there is one dish that explains the Lao side of Two Sisters, it is som tam. It is the pounded green papaya salad you see in every Lao and Thai street market — bright, herbal, crunchy, and built to make you reach for another bite before you have finished the first.

What is som tam?

Som tam (ส้มตำ) is a salad made by pounding unripe green papaya with a mortar and pestle so it stays shredded and crisp rather than turning to mush. The flavour base is lime, chilli, garlic, palm sugar and usually fish sauce, with crushed peanuts for texture. It is salty, sour, sweet and hot all at once — which is exactly why it is so moreish.

Is som tam Lao or Thai?

Both, with family ties. The dish is eaten across Laos and Thailand's Isan (north-eastern) region, which shares a border and a lot of culture with southern Laos. In Laos it is often called tam mak hoong and tends to be punchier and funkier; the Thai version is typically a little sweeter. At Two Sisters we lean Lao — fresh, balanced, and adjustable to your heat tolerance.

How we make it at Two Sisters

We pound to order: green papaya, lime, chilli, peanuts and palm sugar, finished with fresh herbs. It is naturally vegan and gluten-free, and we are happy to dial the chilli up or down. Eat it with sticky rice the Lao way — pinch a little rice, roll it with a forkful of som tam, and go.

Why it matters for Canberra

Canberra's "Thai food" scene is full of mild, sweet stir-fries. Som tam is the counterpoint — real South-East-Asian street food, the kind you find in Dickson's laneways and in Lao homes. It is also one of the most vegetarian- and vegan-friendly things on the menu, which is why it shows up constantly in our "what to order" guides.

How to order som tam in Canberra

Som tam is on the menu at both our fixed kitchens. Order for pickup or delivery through Square: Dickson and Woden. Live price and modifiers are on Square at checkout.