Authentic Thai Spicy Green Papaya Salad (Som Tum Pla Ra) Recipe

Ingredients

  • 2 cups shredded green papaya
  • 2 tablespoons fermented fish sauce (pla ra)
  • 1 tablespoon palm sugar
  • 2 cloves of garlic
  • 5 Thai bird chilies
  • 1 tablespoon dried shrimp
  • 2 cherry tomatoes
  • 2 long beans, cut into 2-inch pieces
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon roasted peanuts

Steps and instructions

  1. Peel and shred the green papaya into thin strips. Soak them in cold water for 10 minutes, then drain and set aside.
  2. Using a mortar and pestle, pound the garlic and chilies into a paste.
  3. Add the palm sugar to the mix and continue to pound until it's well combined.
  4. Add the fermented fish sauce (pla ra), dried shrimp, and long beans to the mortar. Pound lightly to mix the ingredients together and to slightly bruise the beans.
  5. Add the cherry tomatoes and lightly pound to bruise them and release their juices.
  6. Add the shredded papaya to the mortar. Use the pestle to pound the mixture while simultaneously using a spoon to mix. Do this until the papaya is well coated with the sauce, but still retains some crunch.
  7. Add the lime juice and fish sauce. Mix well to ensure that the flavors are evenly distributed.
  8. Transfer the salad to a serving dish and sprinkle with roasted peanuts before serving.

Tools for making

  • Mortar and pestle - Used to pound and mix ingredients together.
  • Peeler - Used to peel the green papaya.
  • Knife - Used to cut the long beans and cherry tomatoes.
  • Spoon - Used to mix and toss the ingredients in the mortar.
  • Strainer - Used to drain the soaked green papaya.
  • Measuring spoons - Used to accurately measure the palm sugar, fermented fish sauce, lime juice, and fish sauce.

Recipe variations

  • Vegetarian/Vegan option: Omit the fermented fish sauce (pla ra) and substitute it with soy sauce or tamari for a plant-based version.
  • Seafood variation: Add cooked shrimp or crab meat to the salad for an extra seafood twist.
  • Protein addition: Include grilled chicken or beef strips to make it a heartier meal.
  • Spice level adjustment: Adjust the amount of Thai bird chilies according to your desired level of spiciness.
  • Herb infusion: Add fresh cilantro or Thai basil leaves to enhance the aroma and freshness of the salad.
  • Crunchy texture: Incorporate chopped peanuts, cashews, or sesame seeds for an added crunch.
  • Sweetness variation: Substitute palm sugar with brown sugar or honey for a different level of sweetness.
  • Vegetable substitution: Replace the long beans with green beans or snap peas for a different vegetable twist.

Recipe overview

Som Tum Pla Ra, also known as Fermented Fish Green Papaya Salad, is a popular dish in Thai cuisine. Known for its unique blend of spicy, sour, sweet, and salty flavors, this salad is not only refreshing, but it's also packed full of textures. The main ingredient, green papaya, is shredded into thin strips and mixed with a variety of other ingredients, creating a balance of flavors that is characteristic of Thai food. This dish is usually enjoyed alongside grilled chicken and sticky rice, and is perfect for those who enjoy adventurous eating. Expect to use your mortar and pestle quite a bit, as this dish involves a lot of pounding to release the flavors. Despite its seemingly complex flavor profile, Som Tum Pla Ra is surprisingly easy to make at home. So get ready to impress your friends and family with this authentic Thai salad!

Common questions

  1. Can I substitute green papaya with another ingredient?
    While green papaya is traditional for Som Tum Pla Ra, you can substitute it with shredded carrots or cucumbers if you cannot find green papaya.
  2. Can I omit the fermented fish sauce (pla ra)?
    Pla ra adds a unique tangy and salty flavor to the dish, but if you cannot find it or prefer not to use it, you can substitute with fish sauce or soy sauce.
  3. How spicy is this salad?
    Som Tum Pla Ra is typically quite spicy due to the use of Thai bird chilies. If you prefer a milder version, you can reduce the number of chilies or remove the seeds before pounding.
  4. Can I make this recipe ahead of time?
    Som Tum Pla Ra is best enjoyed fresh. However, you can prepare the ingredients in advance and mix everything together just before serving to maintain the texture and flavors.
  5. What can I serve with Som Tum Pla Ra?
    Som Tum Pla Ra is often served with sticky rice (khao niao) and grilled meat or seafood. It can also be enjoyed as a refreshing side dish alongside other Thai dishes.

Serving dishes and utensils

Origin stories

Som Tum Pla Ra hails from the vibrant culinary landscape of Northeastern Thailand, also known as Isaan. It's a testament to the region's love for bold, fiery flavors and resourceful use of local ingredients. The recipe's star, green papaya, was not originally a native plant. The papaya tree was brought to Thailand from Central America during the Ayutthaya period (1350 - 1767 AD), and has since become a staple in Thai cuisine. Its unripe, crunchy texture and neutral taste make it a perfect canvas for the pungent fermented fish sauce, fiery chilies, and tart lime - a harmony of flavors that has earned Som Tum Pla Ra its place as a beloved dish across the country's diverse food culture.

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.