Desiree Koh

"At Som Tam Udon in Chiang Mai’s northwest corner, you can create your own crunchy legacy by customizing a personal fantasy of your ultimate som tum: will it be + seafood + lashings of passion fruit + salted duck’s egg? Or + century egg + fermented baby crab + mango? The little stall that could, started by two sisters, is now an open-air rustic sprawl featuring a line of som tum superstars, all natives of Isaan province where the dish originated."

David Swarthout

"Their specialty is som tam (ส้มตำ), the green papaya salad that IMHO is justifiably famous all over Thailand."