Som Tum Pla Ra Lao Style Papaya Salad
A bold, savory, and pungent green papaya salad characterized by fermented fish sauce and intense chili heat.
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Ingredients
- 2 cups Green papaya, shredded
- 3 tablespoons Pla Ra (Fermented fish sauce)
- 5 pieces Bird's eye chilies
- 3 pieces Garlic cloves
- 6 pieces Cherry tomatoes, halved
- 2 stalks Yardlong beans, cut into 1-inch pieces
- 2 tablespoons Lime juice
- 1 tablespoon Palm sugar
- 1/4 teaspoon MSG(optional)
- 1 tablespoon Small dried shrimp(optional)
Instructions
- 1
Place the garlic and bird's eye chilies into a large clay mortar and pound with a wooden pestle until crushed.
- 2
Add the yardlong beans and lightly bruise them to release their juices without mashing them completely.
- 3
Add the palm sugar, lime juice, and fermented fish sauce (Pla Ra) to the mortar.
- 4
Use the pestle to mix and dissolve the sugar into the liquid base until well combined.
- 5
Add the cherry tomatoes and lightly press them to release some juice into the dressing.
- 6
Add the shredded green papaya to the mortar.
- 7
Using a spoon in one hand and the pestle in the other, toss and lightly pound the salad simultaneously to coat the papaya thoroughly.
- 8
Taste and adjust with more lime or Pla Ra as needed, then serve immediately with sticky rice and fresh vegetables.
Nutrition per Serving
145
Calories
6g
Protein
28g
Carbs
1g
Fat
5g
Fiber
12g
Sugar
1150mg
Sodium
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