Som Tum Pu Pla Ra
Som Tum Pu Pla Ra is one of the boldest, most traditional versions of Thai green papaya salad. This Isaan-style salad is unapologetically savory, funky, sour, and spicy.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups shredded green papaya
- ⅓ cup cherry tomatoes, halved
- ⅓ cup long beans, cut into 1½-inch pieces
- 2–3 cloves garlic (more if small)
- 2–10 Thai chilies, fresh or dried (to taste)
- 1 tablespoon palm sugar
- 2 tablespoons pla ra (fermented fish sauce)
- 3-4 pieces fermented crab (pu)
- 2 tablespoons fermented crab liquid (brine)
- 1–2 teaspoons fish sauce (Squid brand preferred)
- 3 tablespoons fresh lime juice
- ½–1 teaspoon MSG (optional)
Instructions
- 1
Add garlic, chilies, green beans and palm sugar to the mortar. Pound gently until fragrant and slightly broken down. Not paste-like.
- 2
Add the sliced tomatoes and lime wedges and then using the wooden pestle, pound gently to release juices. This creates the natural dressing base. Leave the entire lime wedges, this is the secret to the extra depth of flavors right here!
- 3
Add the crab pieces and some of the brining liquid.
- 4
Add fish sauce, Pla Ra , MSG (if using). Gently fold and flip, do not smash. The crab should stay intact.
- 5
Add shredded green papaya. Use a spoon-and-pestle motion to lift, fold, and coat evenly. Taste again. Adjust lime, pla ra, sugar or fish sauce as needed.