SOM TAM PLA RA NAM PU–ส้มตำน้ำปูปลาร้า-Green Papaya Salad with fermented fish sauce and crab paste

FULL RECIPE-PROPER SOM TAM PLA RA NAM PU–ส้มตำน้ำปูปลาร้า-Thai Green Papaya Salad with fermented fish sauce and crab paste

Hello
Here’s a fun fact : the Thai language can be a bit daunting to the untrained ear and mouth, for example, the 21st letter of the Thai alphabet is ต-dtaw dtao. It makes a ‘dt’ sound and, though we don't actually have a letter for it, we do use this sound. It’s like the ‘t’ in star.

Let’s practice our new knowledge now by applying it to the Tam in Som Tam and while you’re practicing, I’ll whip up my favourite version: Som tam with fermented fish sauce and crab paste.
It’s quite different from the Som Tam you may be used to if you've only had the sweeter, peanutty one that is ubiquitous outside of Thailand. But if Thai people eat at the Thai restaurant that you go to, this will definitely be on the menu, so keep an eye out, although its more likely to be the version with salted whole crab smashed up in it.

I like it with the crab paste instead because I prefer the flavour, and it's way less stabby.
We are talking funky flavours here… so if you fear the funk stay away. On the other hand if you’re funk adjacent, or even funk curious, I suggest you dive right in.

**the next passage is from my original som tam post but it also applies to this dish**

If you're having trouble finding green papaya you can substitute with more snake beans, transforming it into tam tua or with cucumber, transforming it into Tum Dtaeng Kwaa. It's especially delicious with green mango, that would make it tam mamuang. If you're super desperate you can sub regular green beans for the snake beans but if you've ever tried it both ways you'll know that it's really not the same thing.

Not long ago I was in Queenstown in Tasmania, which famously famously not known for its Thai cuisine, and the head Chef Feng made me a pretty damn delicious version using swede I think (that's rutabaga in American…and neeps in Scots)

Sorry for the digression. Back to it:
If I was you, in fact if I was me, I would have this with a laap, a nam tok, some khaw moo yang, gai yaang, seua rong hai, and/or a grilled catfish on a stick.
…and a cold beer++

Google them if you don't know what they are. I will probably be making them at some stage.
Maybe not the beer.

Don't forget the sticky rice. It's not optional. Easy to get at Asian grocery stores. Make sure you get a Thai or Laos brand.

And lastly… don't forget to eat it with your hands. It's super easy, way more delicious and the great thing is that hands are washable, reusable and eventually biodegradable.

Just Grab a small lump of sticky rice and shape it in the triangle of thumb next, God index and middle finger. Like a spoon kinda. Grab a pinch of Som Tam between the rice in your fingers and your thumb and stick it in your face hole.

Make it. Eat it.

It will make you happy.

And if you don't end up making this, I suggest you at least go and order it at your local to see what it’s all about.

It’s bloody delicious.

00:00 - same as pressing play
00:15 - the ingredients
01:16 - the pounding
04:16 - why the faff
06:07 - the best side dish. pork crackle
06:32 - on the plate
06:37 - the ingredient credits

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