Som Tam Pla Ra Recipe
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If you’re looking for a Thai salad with bold flavor, this authentic som tam pla ra recipe is the one to try. It comes together in about 20 minutes, and the fermented fish sauce is what gives it that deep, funky taste you don’t get from regular papaya salad.
What is som tam pla ra?
Som tam pla ra is a northeastern Thai green papaya salad made with fermented fish sauce, fresh chilies, lime, and vegetables like tomatoes and long beans. It has a bold, salty, spicy, and slightly sour flavor, with a punchy umami taste that’s typical of Isaan food.
The first time you try it, the flavor can feel strong. That’s normal. It’s a stronger, more intense version of som tam Thai. This one is saltier, funkier, and a bit more addictive once you get used to it.
There’s also a version called som tam poo pla ra, which includes small freshwater crab, usually caught from local rice fields. Traditionally, the crab is added raw and pounded whole into the salad.
What is pla ra?
Pla ra is a fermented fish sauce made by fermenting freshwater fish with rice bran and salt. It has a strong smell, but a deep, savory flavor that’s used in many Isaan dishes.
When I was younger, a lot of people around me made their own at home. These days, most people buy it from markets or stores. If you’ve never tried it before, the smell might surprise you at first, but once it’s mixed into a dish like this, it just works.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Unripe green papaya: Firm and unripe. If it’s soft, it won’t work.
- Fresh red chilies: I use Thai Jinda chilies. Adjust depending on how spicy you like it.
- Dried chilies (optional): Adds a deeper heat.
- Yardlong beans: Also called snake beans or Chinese long beans, these stay crunchy even after pounding.
- Tomatoes: Add freshness and a bit of juiciness. I usually go for small tomatoes that hold their shape when pounded.
- Garlic: Gives that sharp base flavor.
- Fish sauce: This is your main source of saltiness. Use a good one, like Megachef, it makes a big difference.
- Fermented fish sauce: This is what gives pla ra som tam its signature flavor. It’s strong on its own, but once mixed in, it just adds depth.
- Fresh lime juice: This is where the fresh, tangy flavor comes from.
- Tamarind paste: Adds a gentle sourness that’s a bit deeper than lime. Get it on Amazon.
- Palm sugar: Rounds everything out. You’re not making it sweet, just softening the sharp edges.
How to make papaya salad with fermented fish sauce
1. Prep the papaya. Peel it, remove the seeds, and shred it into thin strips. If you’re not sure how, check my guide on how to prepare papaya.
2. Pound the garlic with the dried and fresh chilies in a mortar until roughly crushed.
3. Add the yardlong beans and lightly bruise them so they soften slightly.
4. Add the fish sauce, fermented fish sauce, palm sugar, tamarind paste, lime juice, and a bit of lime peel. Mix everything together with your pestle.
5. Add the tomatoes and shredded papaya, then gently pound and toss everything together. You want it mixed, but still crisp. Serve right away.
Serving tip: Serve for lunch or dinner with sticky rice and Thai fried chicken. It’s a classic pairing and balances out the strong flavors really well.
Recommended tool: mortar and pestle
Som tam pla ra is traditionally made in a mortar and pestle to release flavor while keeping the papaya crisp. A clay mortar with a wooden pestle works best and gives the most authentic result.
Tips for making this recipe
❥ Use a mortar and pestle. You’re not really “mixing a salad” here. You’re lightly pounding everything so the flavors come together.
❥ Don’t over-pound. You want the papaya to stay crisp. Just gently mix and bruise, not mash.
❥ Taste as you go. Everyone balances this salad a bit differently. Adjust the lime, fish sauce, or sugar until it tastes right to you.
Som Tam Pla Ra
Equipment
- Measuring cups & spoons
- Vegetable peeler or sharp knife
- Mortar & pestle
Ingredients
- 2 cloves garlic
- 2 fresh chilies, to taste
- 4 dried chilies, to taste
- 4 yard long beans, cut into 1-inch sized pieces
- 2 tablespoons fish sauce
- 2 tablespoons fermented fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon palm sugar
- 1/2 lime, sliced
- 5 small tomatoes, halved
- 2 cups shredded papaya
Instructions
- Prep the papaya. Peel the green papaya, remove the seeds, and shred into thin strips. Set aside.
- Pound garlic and chilies. In a mortar and pestle, pound the garlic with the dried and fresh chilies until roughly crushed.
- Add the beans. Add the yardlong beans and lightly bruise them so they soften slightly.
- Mix the dressing. Add fish sauce, fermented fish sauce, palm sugar, tamarind paste, lime juice, and a bit of lime peel. Mix well.
- Finish the salad. Add the tomatoes and shredded papaya. Gently pound and toss until combined, keeping the papaya crisp. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.