Watermelon Som Tam

Green Beans, Cucumbers, Watermelon Rind, Serrano Chiles, Watermelon Vinaigrette, Fish Sauce Vinaigrette, Spicy Peanuts, Fresh Herbs, Makrut Lime Salt

Chef Gaby Maeda of Friends and Family | Oakland, CA

“Watermelon is a great ingredient for savory applications. The fruit is so flavorful and at the same time extremely juicy, while the rind is neutral enough to absorb any flavor profile and add incredible texture. This dish was inspired by Thai green papaya salad. In the past, I have tried to find ingredients that mimic the freshness and texture of green papaya. I have also tried different applications of using watermelon rind, such as making kimchi, using the watermelon itself as a flavoring medium with garlic, ginger, gochugaru, and fish sauce. With both of those experiences in mind, I think that peeled watermelon rind, sliced very thin, has many similar qualities while still having a pronounced watermelon flavor. This dish is a great way to highlight not only the fruit itself but the rind, to create a virtually no-waste dish.” — Chef Gaby Maeda

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Adapted by StarChefs  |  June 2025  |  Photo: Andria Lo

INGREDIENTS

Spicy Peanuts:
Yield: 3 cups
1 pound peanuts
50 grams gochugaru
20 grams granulated sugar
5 grams kosher salt

Makrut Lime Salt:
Yield: ½ cup
½ cup flaky salt
3 Makrut limes

Watermelon Vinaigrette: 
Yield: 3 cups
875 grams diced watermelon
87 grams granulated sugar
35 grams sliced ginger
8 grams kosher salt
4 grams peeled garlic cloves
10 grams serrano chiles, stemmed

Fish Sauce Vinaigrette:
Yield: 2 cups
240 grams lime juice
160 grams fish sauce
50 grams granulated sugar
6 grams peeled garlic cloves
20 grams sliced ginger

To Assemble and Serve:
Yield: 1 serving
30 grams thinly sliced watermelon rind
30 grams julienne cucumbers
30 grams trimmed green beans
Kosher salt
Thinly sliced serrano chiles
Picked Thai basil leaves
Picked mint leaves
Picked cilantro leaves
2 tablespoons extra virgin olive oil
Lime zest

METHOD

For the Spicy Peanuts:
Heat oven to 350°F. On a sheet tray, combine peanuts, gochugaru, sugar, and salt. Cover with aluminum foil. Roast 10 minutes. Stir to prevent burning. Roast additional 10 minutes, or until evenly toasted. Let cool. Transfer to a work surface and chop into bite-sized pieces. Transfer to an airtight container and reserve.

For the Makrut Lime Salt:
Place salt in a metal mixing bowl. Grate lime zest directly into the bowl, allowing oils to express into the bowl with zest and salt. Transfer to an airtight container and reserve.

For the Watermelon Vinaigrette:
In a nonreactive container, combine all ingredients. Cover and refrigerate overnight. The next day, transfer mixture to a blender and blend until smooth. Strain, discarding solids. Transfer to an airtight container and refrigerate.

For the Fish Sauce Vinaigrette:
In a mixing bowl, add lime juice, fish sauce, and sugar. Whisk until sugar fully dissolves. Transfer mixture to a blender and add garlic, ginger, and 30 grams water. Blend on high speed until smooth. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a mixing bowl, combine watermelon rind, cucumbers, and green beans. Season with salt and 2 tablespoons Fish Sauce Vinaigrette. Massage  until green beans have slightly softened in texture. Transfer mixture to the center of a shallow serving bowl. Arrange into a linear pile, leaving a 1-inch rim around the edges. Garnish with chiles, Thai basil, mint, cilantro, and 2 tablespoons Spicy Peanuts. Season with Makrut Lime Salt. Pour 4 tablespoons Watermelon Vinaigrette around the vegetables. Finish with a drizzle of olive oil and lime zest.

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