How to make green papaya salad
Sep 20, 2017 04:43
guest75112 Green papaya salad is the most popular dish in Thailand. It is a North Eastern food that is eaten with sticky rice and other dishes such as larb, beef salad and bamboo shoot salad.

The two most popular types of green papaya salad have either dried shrimp or salted crab. Green papaya salad with dried shrimp and peanuts is called som tum thai. The green papaya salad with salted crab is called som tum pbooh. The majority of the ingredients are the same. My mother likes it with both dried shrimp and salted crab.

In Australia you can add beef into your green papaya salad and it taste wonderful too.


5 Cherry Tomatoes optional
6 green beans or snake beans
2 cups shredded green papaya, carrot, capsicum slices
200g beef slices – slightly stir-fry
½ cup of herbs such such as mint, coriander, Vietnamese mint, spring onion


1 table spoons of curry paste
2 table spoons of vegetable oil
2 table spoons of fish sauce
1 table spoon of palm sugar
1 lime juice only


Chilli slices, Thai basil
2 tablespoons toasted peanuts Optiona


Julienne all the vegetables and pick the herbs and place them in a bowl.
Pour water over the salad and rinse them well.
Add the salad dressing and serve.


Some people use tamarind in place of lime. Regular sugar can be substituted for palm sugar. I normally remove the peanuts because I prefer that way.

The balance of fish sauce, lime juice, palm sugar and chilli here are guidelines. Som tum is an individual dish that you will find your taste will be different with other
Many Asian supermarkets have whole green papaya, the papaya can be peeled and shredded using a regular cheese grater. Do not use white seeds inside as it can be bitter.
Feb 24, 2019 15:50
Thanks for this recipe. i should try this. so interesting to do and try to eat thai foods
Jun 23, 2019 19:50
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Looks great recipe, will try it
May 31, 2021 05:41
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Green Papaya Salad
In Isan, green papaya salad is called som tum, with “som” sensing “sour” and “tum” linking to the pounding echo of the large masher utilized to smash ingredients. It eats it as a snack, or with marinated grilled beef and chicken.
1 large or 2 small cloves garlic, skinned
¼ teaspoon salt
1 tablespoon dry-roasted salted peanuts, more for topping
2 fresh bird chilies or serrano chilies, sliced
½ teaspoon raw sugar or white sugar
1 tablespoon wilted shrimp (optional)
2 tablespoons fresh lime juice
1 to 2 tablespoons fish sauce (nam pla), to taste
2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely diced
½ pound long beans, cut down and save into 1 1/2-inch piece (optional)
1 small to medium green (unripe) papaya (see Note)
In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar, and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to simply crush tomatoes and beans (if using), again continue to bowl and stir freely.
Peel and coarsely grind or shred papaya, excluding seeds and inner sheath. There should be 4 to 6 cups.
Add papaya to a bowl and mildly but thoroughly toss together. Taste for spicing. Pile in a bowl (if sought, line bowl with cabbage leaves beforehand). Moisten with peanuts and handle.
If green papaya is fictitious, run an identical pattern of coleslaw mix (stripped cabbage and carrots).
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