Som Tam Pla Ra
This authentic som tam pla ra recipe is a bold Thai salad made with fermented fish sauce, ready in about 20 minutes and full of deep, funky flavor.
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.
Calories: 97kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 1436mg | Potassium: 350mg | Fiber: 2g | Sugar: 14g | Vitamin A: 726IU | Vitamin C: 72mg | Calcium: 38mg | Iron: 1mg
