Som Tam Pla Ra Recipe

This authentic som tam pla ra recipe is the bold Thai papaya salad with fermented fish sauce I grew up eating in Isaan, where I was born. I’ll show you how to make it in just 20 minutes for a quick and easy summer salad that you’ll crave on repeat.

Papaya salad was a favorite at my Thai restaurant, but I also make it for myself almost daily. Be sure to check out my other versions too; som tam with peanuts and a lighter dressing, or tam sua with vermicelli noodles.

There’s also a popular version called som tam poo pla ra, which adds fresh crab, usually caught right from local rice fields. To make it, add crab to taste while pounding the papaya and dressing together in your mortar and pestle.

Traditionally, the crab (often small rice-field freshwater crab) in som tam pu pla ra is raw and pounded whole in the salad, shell and all. That’s how we make it here in Isan.

However, if you’re not familiar with safe sourcing, it’s best to use steamed or boiled crab instead to avoid any food safety risks.

What is pla ra

Fermented fish sauce, or pla ra, is a Thai seasoning made by fermenting freshwater fish with rice bran and salt. It tastes intensely salty, earthy, and rich with umami. The fish ferments for months, breaking down into a thick, flavorful liquid used in many Isaan dishes.

I remember many people in Isaan making their own homemade fermented fish sauce when I was a kid. These days, you’ll find many factory-made versions at local Thai markets or Asian supermarkets around the world.

If you’re new to it, the strong, pungent smell might surprise you, but the deep umami flavor is so good!

• Unripe green papaya – Choose a firm, deep-green unripe papaya with no soft spots.
• Fresh red chilies – I use Thai Jinda chilies. You can swap for milder red chilies (or use fewer) if you prefer less spice.
• Dried chilies (optional) – I add these for a deeper, smoky spiciness.
• Yardlong beans – Also called snake beans or Chinese long beans, these stay crunchy and hold up well to pounding.
• Tomatoes
• Garlic
• Fish sauce – A salty, fermented condiment that adds saltiness and umami to Thai food. My favorite brand is Megachef.
• Fermented fish sauce – A key ingredient in Isan cuisine and a must-have for making pla ra som tam. Get it here.
• Tamarind paste – Adds a sweet-sour tang that balances the chili heat and the salty flavors. Get it on Amazon.
• Palm sugar – Adds a caramel-like sweetness that’s distinct from white and brown sugar.
• Lime – Fresh lime juice adds a bright, tangy acidity to the salad dressing.

How to make papaya salad with fermented fish sauce

Step 1: Pound the dried and fresh chilies together with the garlic in a mortar and pestle until roughly crushed.

Step 2: Add the yardlong beans to the mortar and lightly bruise them so they soak up the flavors.

Step 3: Pour in the fish sauce, fermented fish sauce, palm sugar, tamarind paste, lime juice, and a bit of lime peel, then mix everything thoroughly with your pestle.

Step 4: Toss in the tomatoes and shredded green papaya, then gently combine with the dressing. Serve right away for the best crunch and flavor!

How to prepare papaya for salad

1. Select a firm, unripe green papaya with smooth, deep-green skin.
2. Use a vegetable peeler to remove the skin completely.
3. Cut off the ends and discard the seeds inside.
4. Hold the papaya firmly and make lengthwise cuts into the surface with a sharp knife.
5. Slice thin shreds by shaving off the cut surface, or use a Thai-style shredding tool or julienne peeler for even strips.
6. Place the shredded papaya in a bowl of cold water to keep it crisp until you’re ready to toss it with the dressing.

See my guide on how to shred papaya for more tips!

More Thai salad recipes to try

• Pork larb
• Tam khao pod
• Cucumber salad
• Mango salad
• Lao papaya salad

Tried this recipe for som tam pla ra? Please leave a comment and let me know how it turned out! Don’t forget to follow me on Facebook, Instagram, and Pinterest!