Food Porn: Somtum Hoy Dong

Somtum hoy dong

Another one to make your gut turn, if you’re so inclined. This papaya salad variety is a new favourite of mine, and I love it for its sweetness – but that comes not from palm sugar, as is the case with a bog standard somtum thai, but instead from the fermented cockles that are packed into this awesome dish. The cockles also have the side effect of turning the whole plate of spicy goodness a shocking bright red. Try it if you dare, skip it at your peril – my favourite spot to enjoy this dish is just short of the corner of Udomsuk Soi 19. And if you’re a papaya salad fan, there’s a run-down on this and seven other varieties you have to try over here.

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