Authentic Papaya Salad | Som Tam Vegan

For the sauce, put 55 g brown sugar, chili flakes, one chopped garlic clove, and 1.5 tsp salt into a bowl and pour 180 ml boiling water over it. Stir well, then add the lime juice. Set aside.

Cut the green papaya and carrots into fine strips with a julienne peeler or a knife and place them in a large bowl. Peel the remaining garlic, halve the tomatoes. Cut the half lime (with peel) into small pieces and halve the beans.

In a large mortar, crush garlic, fresh chili, lime pieces, and the remaining sugar (30 g). Add the tomatoes and the prepared vegan fish sauce and lightly crush everything again to combine the flavors. Add the remaining salt (1 tsp) as needed.