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Peel the , halve it and scoop out the seeds. Shred it into long, fine strands — a mandoline, a julienne peeler, or a heavy knife cutting the flesh into thin sheets then into matchsticks. You want strands about 2 cm wide that still snap. If it is hot where you stand, keep them in iced water until you pound, then drain hard and pat dry.
A coarse shred is a bad som tam: it drinks dressing slowly and stays bland. Fine strands, no water clinging.
- Green papaya
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