Authentic Thai Green Papaya Salad with Fermented Fish Sauce (Som Tam Poo Plara) Recipe

Ingredients

  • 2 cups shredded green papaya
  • 2 salted crabs, cleaned and halved
  • 2 tablespoons fermented fish sauce (plara)
  • 1 tablespoon palm sugar
  • 2 tablespoons fresh lime juice
  • 2 cloves of garlic
  • 4 bird’s eye chillies
  • 8 cherry tomatoes, halved
  • 2 tablespoons dried shrimp
  • 2 long beans, cut into 1-inch lengths
  • 2 tablespoons unsalted roasted peanuts

Steps and instructions

  1. Peel the green papaya and shred it into thin strips using a mandolin or grater.
  2. In a large mortar, pound the garlic and chillies until they form a paste.
  3. Add the dried shrimp and pound until they are well combined with the garlic and chilli paste.
  4. Add the salted crabs, long beans, and cherry tomatoes to the mortar and pound lightly until the tomatoes are slightly crushed and the beans are broken.
  5. Add the shredded green papaya to the mortar and pound lightly to combine all of the ingredients.
  6. In a small bowl, mix together the fermented fish sauce, palm sugar, and lime juice until the sugar is completely dissolved.
  7. Pour the sauce over the papaya mixture in the mortar and mix well to ensure all ingredients are evenly coated in the sauce.
  8. Transfer the salad to a serving dish and sprinkle with the roasted peanuts before serving.

Tools for making

Recipe variations

  • Substitute green papaya with shredded carrots or cucumbers for a different flavor profile.
  • Replace salted crabs with salted fish or shrimp paste for a unique twist.
  • Add sliced Thai eggplants or green beans for extra crunch and texture.
  • Include fresh herbs such as Thai basil or cilantro for added freshness.
  • For a vegetarian version, omit the salted crabs and use a vegetarian fish sauce substitute.
  • Experiment with different levels of spiciness by adjusting the amount of bird's eye chillies used.
  • Add diced mango or pineapple for a sweet and tangy twist.
  • Incorporate grilled shrimp or chicken for a protein-packed variation.
  • For a nut-free option, substitute peanuts with toasted sesame seeds or crispy fried shallots.
  • To make it more filling, add cooked rice noodles or vermicelli to the salad.

Recipe overview

Welcome to our Som Tam Poo Plara recipe! This traditional Thai salad is a wonderful mix of flavors. The star of the dish is shredded green papaya, which is paired with salted crab and a host of other flavorful ingredients. Its dressing is a tasty combination of fermented fish sauce (plara), palm sugar, and lime juice, providing a perfect balance of sour, sweet, and salty notes. Bird's eye chillies add a punch of heat, while cherry tomatoes, long beans, and roasted peanuts contribute to a delightful array of textures. Prepare for a refreshing and spicy treat that will tantalize your taste buds!

Common questions

  1. Can I substitute green papaya with another ingredient? No, green papaya is the traditional and key ingredient for Som Tam Poo Plara. It has a unique texture and flavor that cannot be easily replicated with any other ingredient.
  2. Where can I find fermented fish sauce (plara)? Fermented fish sauce (plara) can be found in most Asian grocery stores or specialty stores that carry Thai ingredients. If you cannot find it, you can substitute it with regular fish sauce, although the flavor will be slightly different.
  3. Can I adjust the level of spiciness in the salad? Yes, you can adjust the spiciness according to your preference. If you prefer a milder salad, you can reduce the amount of bird's eye chillies. Alternatively, if you want it spicier, you can add more chillies.
  4. Can I omit the salted crabs? The salted crabs add a distinct umami flavor to the salad, but if you are unable to find them or prefer not to use them, you can omit them. The salad will still be delicious without them.
  5. Can I make this salad in advance? It is best to make and serve Som Tam Poo Plara immediately after preparing it. The fresh ingredients retain their flavors and textures when consumed right away. If not served immediately, the salad may become soggy and lose its crunch.

Serving dishes and utensils

Origin stories

Som Tam Poo Plara is a culinary delight hailing from the northeastern region of Thailand, also known as Isan. This food is a testament to the wisdom of the Isan people who have, for generations, been making the best out of what nature provides. The main ingredient, green papaya, is abundant in this region, and the dish's distinctive salty and spicy flavor comes from salted crabs and fermented fish sauce, both of which are local delicacies. Traditionally, Som Tam Poo Plara is made by using a mortar and pestle to pound all the ingredients together, a technique that beautifully melds the flavors and unleashes the vibrant aroma. This dish, while simple in its ingredients, is a masterpiece of Thai cuisine and a reflection of the people's deep-rooted love and respect for their land and its bounties.

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.