Thread: How to make green papaya salad

Originally Posted by phuongdung

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.

INGREDIENTS

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

SALAD DRESSING

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

GARNISH

Chilli slices, Thai basil
2 tablespoons toasted peanuts Optiona

METHODS

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.

NOTES

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.

1.Put the lime juice, fish sauce, chiles, garlic and palm sugar in a blender or small food processor. ...
2.Peel the papaya and slice it in small pieces. ...
3.Shred the papaya using a mandoline or a papaya shredder into a large bowl.
4.Pound the green beans and dried shrimp with a mallet to tenderize.

In a blender or mortar, blend or pound garlic, salt, chilies, and sugar into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon to lightly crush beans then add to bowl and mix lightly.

I really like using different spices to cook actually. Salad will be tastyer if you add my favourite one Berbere spice. Berbere spice is arguably the most famous spice blend of Ethiopian cuisine. Also try as a rub on roast chicken, roast vegetables or stir into oil and vinegar as a dip.
If you never heard about such a type of spices, you can surely check it up here : Berbere spice

This is one of my favorite salad! I having this quite a lot! It is delicious.

INGREDIENTS

5 tablespoons fresh lime juice
3 tablespoons (packed) palm sugar or golden brown sugar
2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons dried shrimp, chopped
4 garlic cloves, minced
3 Chinese long beans halved crosswise or 15 green beans
1 1 1/2- to 13/4-pound green papaya, peeled, halved, seeded
10 large cherry tomatoes, halved
1 cup chopped fresh cilantro
2 green onions, very thinly sliced
1 fresh red Thai chile with seeds, thinly sliced
2 tablespoons coarsely chopped salted peanuts

Special Equipment
Julienne peeler or box grater

PREPARATION
Whisk first 5 ingredients in medium bowl. Set dressing aside.
Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.
Ingredient tips:
Palm sugar, fish sauce (nam pla or nuoc nam), dried shrimp, Chinese long beans, green papaya, and Thai chiles can all be found at Asian markets.