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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
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Time
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Som Tam Thai (Central Thailand): Showcases balance through precise pounding rhythm
Tam Mak Hoong (Laos): Emphasizes harder pounding for flavor extraction
Goi Du Du (Vietnam): Adapts technique with lighter pounding for delicate textures
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Over-pounding
Cause: Excessive mortar pounding
Fix: Pound in short bursts, check texture frequently
Flavor imbalance
Cause: Incorrect lime-to-fish sauce ratio
Fix: Taste and adjust with small increments, balancing sour and salty