Som Tam Pla Ra
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Som tam pla ra is a tasty twist on the classic green papaya salad, hailing all the way from Northeast Thailand. Fermented fish sauce is the key ingredient in this Thai salad. But the real flavor explosion comes from fish sauce, tamarind paste, and palm sugar, your taste buds are going to love it!
Behold the national treasure of Isan, a healthy salad that’s packed with heat! The locals in the Northeast love it, and once you try it, you’ll know why.
Feeling adventurous? Then you have to try this authentic Thai treasure.
Hey, no judgement if you’d rather play it on the safe side – I’ve got a milder som tam Thai recipe for you too!
Fermented fish sauce
Let’s talk about Isan’s favorite cooking ingredients: fermented fish sauce, or “pla ra” in Thai language. The name of this salad translates to: som tam fermented fish sauce.
In the Isan kitchen, we love this stuff so much, my grandmother uses it in practically anything!
This sauce is made by pickling different kinds of fish and mixing them with salt, and then leaving them to ferment inside a big airtight container for up to a year. Some Isan locals love it so much, that they make their own sauces from scratch!
I have to tell you, if you’re not used to the pungent aroma, it might come as a shock.
papaya salad variations
In Thailand, we have several variations of som tam, each one with its own special ingredients and unique flavors.
Let’s figure out your perfect match right now!
Tam sua is a bit similar to som tam pla ra. An ingredient that is specific to this salad is rice vermicelli.
Som tam pha is a versatile salad that contains a bunch of different ingredients. Pickled vegetables, freshwater snails, bamboo, bean sprouts, … mixed with rice vermicelli.
Som tam Thai is the “basic” version of green papaya salad, making it perfect for anyone who is new to the Thai kitchen. Tourists in Thailand will usually be advised to order this type of salad.
How to peel and shred papaya fruit
This is best done in the authentic Thai way. All you need is a vegetable peeler and a sharp knife that you are comfortable with.
- The green skin of the papaya is best removed by using a vegetable peeler. This will be an easy job if your peeler is still sharp. Both sides of the fruit can be cut off with a knife.
- Once the skin is removed, you can begin making the papaya shreds. Do this by holding the papaya fruit in one hand and chopping it with the knife in your other (dominant) hand. Slowly turn around the papaya while chopping. If you are new to this, then be careful and start slowly.
- Once you have chopped one side of the papaya, use the knife to slice off the layers. This creates thin shreds of papaya that can easily soak up all the flavors that are coming from the other ingredients.
Ingredients
These are the basic ingredients to make an authentic som tam pla ra, and they can be found in Asian grocery stores.
- Unripe green papaya – Look for a papaya fruit that is still firm and that is deep green in color. You can find them in an Asian supermarket.
- Fresh red chilies – If you can’t eat spicy, then I suggest using fewer chilies than suggested!
- Dried chilies – There is no need to use both fresh and dried, but I like eating this salad hot hot.
- Tomatoes
- Yardlong beans
- Lime – Limes are used to add a sour flavor to the salad.
- Garlic
- Fish sauce – Adding more fish sauce gives a saltier taste. Be careful when adding more fish sauce, do taste-tests in between because fish sauce has a strong and salty flavor.
- Fermented fish sauce – The key ingredient in papaya salad pla ra.
- Tamarind paste – Tamarind paste gives a sour flavor to this dish.
- Palm sugar – Adjust the sweetness by increasing or decreasing the amount of palm sugar that is used.
How to make som tam pla ra
To make this easy salad, all you need are the ingredients listed above and a mortar and pestle that is big enough to fit it all in.
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Cut the yardlong beans in medium long pieces, tomatoes in slices, and shred the papaya fruit.
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Pound the dried chilies, fresh chilies and garlic.
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Add the yardlong beans in the mortar and pestle and mix with the other ingredients.
Some Thai people add the long beans at the very end of making this salad. I like it better when they are slightly crushed. This way they absorb more flavors from the other ingredients. -
Add fish sauce, fermented fish sauce, palm sugar and tamarind paste, lime juice and lime peel. Use a large spoon and your pestle to blend all the ingredients together.
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Add the tomatoes and papaya slices into the mortar. Gently mix everything together. Make sure that the papaya slices absorb the “sauce”. Serve immediately.
How to serve
Serve as a main-dish, optionally with sticky rice and lots of fresh vegetables like tomatoes and yardlong beans.
How to store
Any kind of som tam salad is best enjoyed fresh and immediately after preparing it.
If you do store it, make sure to transfer it to an airtight container and keep it in the refrigerator for up to 1 day. The texture and flavor will change over time, so it’s best to eat everything in one go.
More salads you’ll love
- Thai long bean salad – One of my favorites, it’s super simple and incredibly flavorful.
- Pork larb, larb moo – A healthy salad with minced pork meat and fresh herbs.
- Nam tok neua – An authentic recipe for another treasure of Isan.
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Som Tam Pla Ra
Description
This dish is packed with fresh veggies, big flavors, and a kick of heat, it's sure to be your new go-to for a satisfying and nutritious salad.
Ingredients
Instructions
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Cut the yardlong beans in medium long pieces, tomatoes in slices, and shred the papaya fruit.
-
Pound the dried chilies, fresh chilies and garlic.
-
Add the yardlong beans in the mortar and pestle and mix with the other ingredients.
-
Add fish sauce, fermented fish sauce, palm sugar and tamarind paste, lime juice and lime peel. Use a large spoon and your pestle to blend all the ingredients together.
-
Add the tomatoes and papaya slices into the mortar. Gently mix everything together. Make sure that the papaya slices absorb the "sauce". Serve immediately.
Servings 2
- Amount Per Serving
- Calories 173kcal
- % Daily Value *
- Total Fat 0.3g1%
- Total Carbohydrate 41.1g14%
- Dietary Fiber 6.8g28%
- Sugars 20.2g
- Protein 5.7g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- Adjust the amount of chilies to your personal spice level.
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