Authentic Som Tam Pla Rah - Traditional Thai Papaya Salad Recipe

Ingredients

2 small unripe green papayas (about 1.5 kg in total)
4 cloves of garlic
5 fresh red or green bird's eye chillies
2 tablespoons of fermented fish sauce (pla rah)
2 tablespoons of fish sauce
1 tablespoon of palm sugar
Juice of 2 limes
2 large tomatoes, cut into small cubes
Handful of green beans, cut into 1 inch pieces
Handful of roasted peanuts
6-8 fresh Thai basil leaves
1 whole salted crab, cleaned and cut into pieces (optional)

Steps and instructions

Peel the green papayas and rinse under cold water. Using a sharp knife, cut the papayas in half lengthwise. Remove the seeds and shred the papaya flesh into thin, long strips. Set aside.
In a large mortar, pound the garlic and chillies into a paste.
Add the fermented fish sauce, fish sauce, palm sugar, and lime juice into the mortar. Mix well until the sugar has dissolved.
Add the shredded papaya, tomatoes, and green beans into the mortar. Pound the mixture with the pestle while mixing with a spoon until all the ingredients are well combined and the papaya has absorbed the dressing.
Add the roasted peanuts and Thai basil leaves. Lightly pound the mixture again to combine.
If using, add the pieces of salted crab and lightly pound to combine.
Taste and adjust the seasoning if necessary. It should be a balance of hot, sweet, tangy and salty.
Transfer the salad to a serving dish and serve immediately.

Tools for making

Mortar and pestle - Used to pound and mix the ingredients, creating the desired texture and flavors.
Knife - To peel and shred the green papayas, as well as to cut other ingredients.
Cutting board - Provides a surface for chopping and preparing the ingredients.
Spoon - Used to mix and combine the ingredients in the mortar.

Recipe variations

Add cooked shrimp or grilled chicken for added protein.
Replace the green papaya with shredded carrots or cucumber for a different flavor and texture.
Add sliced long beans or snow peas for additional crunch.
Include shredded green mango for a tangy twist.
Add roasted coconut flakes for a nutty flavor.
Replace fish sauce with soy sauce or tamari for a vegetarian or vegan option.
Add slices of fresh pineapple for a sweet and tropical touch.
Include chopped cilantro or mint leaves for added freshness.

Recipe overview

Som Tam Pla Rah is an explosively flavorful Thai salad made with shredded unripe green papaya, spicy bird's eye chillies, and a pungent dressing of fermented fish sauce (pla rah). This salad is a perfect balance of hot, sweet, tangy, and salty flavors, offering a unique taste adventure that's quintessentially Thai. In this recipe, we'll guide you through the process step by step, from preparing the papaya to pounding the ingredients in a traditional mortar and pestle. Feel free to adjust the chilli heat to suit your taste. Serve this refreshing and healthy dish as a light lunch or a side salad with other Thai dishes. Enjoy the ride as you dive into this fascinating journey of Thai cuisine!

Common questions

Can I use ripe papayas instead of unripe green papayas? No, ripe papayas will not work for this recipe as the texture and flavor of unripe green papayas are essential for the authentic taste of Som Tam Pla Rah.
How spicy is this dish? The level of spiciness can be adjusted based on personal preference. However, traditionally, Som Tam Pla Rah is known to be quite spicy due to the use of bird's eye chillies.
Can I substitute fermented fish sauce (pla rah) with regular fish sauce? While it is recommended to use fermented fish sauce (pla rah) for an authentic flavor, you can substitute it with regular fish sauce if you are unable to find it. However, the taste may differ slightly.
Can I omit the salted crab from the recipe? Yes, the salted crab is an optional ingredient. If you prefer not to use it, you can simply omit it and the dish will still be delicious.
How long can Som Tam Pla Rah be kept? Som Tam Pla Rah is best enjoyed fresh. It is recommended to consume it immediately after preparing as the flavors may change and the ingredients may lose their crunchiness if stored for too long.

Serving dishes and utensils

Mortar and pestle - Used for pounding and mixing the ingredients to create the dressing.
Sharp knife - Used for peeling and shredding the green papaya.
Spoon - Used for mixing the ingredients in the mortar and transferring the salad to a serving dish.
Serving dish - Used for presenting and serving the Som Tam Pla Rah.

Origin stories

Som Tam Pla Rah hails from the beautiful country of Thailand, tracing its origins specifically to the northeastern region known as Isan. This humble salad, with its vibrant clash of flavors - fiery spice, tangy sourness, saltiness, and a subtle hint of sweetness - expertly represents the robustness of Thai cuisine in a single plate. An interesting tidbit about Som Tam is that its name literally translates to 'Pounded Sour' - a fitting name indeed, as every ingredient is traditionally pounded in a mortar, allowing the flavors to beautifully meld together. The inclusion of Pla Rah, a fermented fish sauce, lends an authentic Thai flavor that's as adventurous as the country's spirit. So, the next time you're enjoying your plate of Som Tam Pla Rah, remember that you're partaking in a culinary delight that has been a staple in Thai households for generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.