The perfect som tam. Photograph: Felicity Cloake for the GuardianAddictively hot and refreshingly crunchy, this Thai staple has been called the world’s best salad. But how long should you pound those ...
Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. A chalkboard menu describes orders of pounded salads — heavy on green papaya, fish sauce, lime, and ...
Seven Ways Seven Days Gets You Through the Week: Trustworthy local reporting. Piping‑hot food news. Thoughtful obituaries. Must‑do events. Stuck in Vermont videos. Eye‑opening personals. All the fun ...
Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. Alex McCoy, the chef behind the acclaimed globally-inspired burgers at Adams Morgan’s Lucky Buns, ...
The Thai dish of som tam, or green papaya salad, is wonderfully refreshing. In restaurants, it's served as the cook makes it. But Thailand’s street stalls and specialist som tam shops will tailor the ...
Som Tam does double duty as the name of Alex McCoy‘s next restaurant and the signature dish it will serve—funky, tangy papaya salads. In Thailand, som tam shops are no larger than a take-out window ...
The signature dish at smart new Thai restaurant Tummour is spicy papaya salad, and they do it well. A taste test this week found the palm sugar, chilli, lime, garlic and fish sauce all doing their bit ...
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