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A modern, irresistible take on som tam. My mother was a corn fanatic who lived through the period in the 1970s when Bangkok-based Kasetsart University, the country’s premier agricultural college ...
Place the corn in a 4-litre saucepan, add water to cover barely, and stir in the salt. Bring to a boil over high heat. While the water is heating, put the ice cubes in a large bowl and add water ...
Whether you prefer fermented fish, salty crab, or classic Thai style, here's our guide to finding the best som tam in Bangkok today.
Local variations to the Som Tam include ones peppered with crabs, shrimp, green mango or corn depending upon the regional availability. The salad can be eaten by itself or paired with authentic ...
Allegra McEvedy's som tam adds soy sauce. Photograph: Felicity Cloake for the Guardian. Every recipe I try contains garlic, chilli, fish sauce, lime juice and dried shrimp " which fits with Thompson's ...
In a large saucepan of salted boiling water, cook the corn until crisp-tender, 3 to 5 minutes. Transfer to a plate and let cool completely, then cut the kernels off the cobs. In a large bowl, beat ...