Thai Chef Makes Green Papaya Salad (som tum pla ra)

Extra umami version of the popular som tum - green papaya salad! This version is known as Som Tum Lao or Som Tum Pla Ra.

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00:00 Introduction
00:41 Prepping the green papaya - 3 ways to julienne
03:22 How to make som tum WITH a mortar and pestle
12:18 How to make som tum WITHOUT a mortar and pestle
14:25 Green papaya substitute
15:15 Accompaniments and tasting

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

[Bijlibaba]

Swasdee Khap, Pailin! 🙏💙

From the bottom of my heart—thank you! Your Som Tum Pla Ra recipe was not just a dish; it was an experience, a journey, and a nostalgia trip all in one fiery, umami-packed bite!

I’ve always loved Thai food, but the way you break it down, with such passion, precision, and authenticity, makes it impossible not to fall in love with it even more. You go out of your way to ensure the most authentic flavors while making it approachable for home cooks, and that’s what sets you apart—not just as a chef, but as a truly gifted teacher and presenter.

Your improvisations and expert tips? Spot on. The balance of spice, sourness, sweetness, and funk in this dish was a masterclass in flavor. It brought back vivid memories of my time in Bangkok, and more importantly, moments from my own life that food has a way of unearthing.

I am forever in debt to your wisdom and generosity in sharing Thai cuisine with the world. This is not just a review—it’s a standing ovation. 👏👏

Anyone who hasn’t yet checked out Pailin’s Kitchen—you’re missing out on Thai food magic. Go watch Thai Chef Makes Green Papaya Salad (Som Tum Pla Ra) and prepare to have your taste buds awakened!

#HotThaiKitchen #SomTumPlaRa #FoodWithHeart #ThaiFoodLove #AuthenticThai

[tmpBO]

I used to cut my palm sugar like this but recently started grating it with a microplane and it’s so fast and easy! Just make sure to not get your hands, the microplane, or the sugar damp because the sugar will soften and become difficult to grate. I’m going to try your Thai Green Papaya salad today if I can get my hands on a green papaya. This one will be next! Thanks as always for your work. You are amazing.

[mrjub]

SomTum with crispy pork rind is heaven!

[maryloudelossantos]

As always, you are the best! You are articulate & with such bubbly personality.

[thomasf]

Huh. I never realized some people are sensitive to raw green beans. I've eaten so many raw green beans in my life with no issues... Learn something new every day.

[amamamiq]

Absolutely love your recipes and the fact that you give every possible detail and variation! Thank you!

[trixiedeluxe]

This is my favorte food in the world, netx to tea leaf salad. Now I know how to make it. Thank you!

[malisastarot]

We added dried shrimp in my house. It tasted very good.

[saralu]

Wow, this looks so interesting.I'll try this.Thanks alot Pailin.

[KK-FL]

This is great! My papaya trees finally started producing this year. The very first thing I made was papaya salad! Can’t wait to try this version!

[chanthamala]

Looks so good! To make it Lao, you can just add a small amount of shrimp paste. Like 1 tsp and cut down on the other salty components. I personally put atleast pla ra, shrimp paste and fish sauce. Its not that much different. Some people add dark crab paste too, but thats hard to find. The best peeler for payaya or anything is the Ikea Varderfull potatoe peeler, you're welcome!

[knnth]

Papaya salad is definitely my favorite salad in the world!

[meghan]

looks so fresh and delicious!! I need to try to find a papaya to try this out

[ThumperKJFK]

This brought back so many memories of spending time in Thailand.My mouth is watering. OMG we have a place in the Thai area of Queens New York. they see me twice a mouth and know just what I will order. Thank you

[alwayzjewels]

Thank you so much for making this video! This was a staple in our home growing up. My mom made the best sumtom hands down 😊

[yecly]

Omg, plara is such a staple here in my house, I can't live without it.

Nam pla heighten a more rounded saltiness, but plara elevates the whole thing!
I use it in soups, stews, fried rice, stir fry, dressing of salads. Everything.

We never even touch sea salts unless for making something that can't be associate with fishiness such as desserts. Everything else are either nam pla, or plara or both. Never salt.

[Canadadayss]

Being a Canadian-Bangladeshi can't get enough off of this papaya salad. the more I eat the more I want..

[pjacobsen]

I've had this in Laos and the brown, murky fish sauce they use is definitely very funky, but once it's mixed up with the rest, the funkiness level recedes and the salad becomes quite delicious.

[axelcarlisle]

I believe we have something similar to Pla Ra in the Philippines. From how you described it, it seems to be similar to our Bagoong Isda (different from Bagoong which is Filipino shrimp paste). Will definitely try this using Bagoong Isda if I can’t find Pla Ra here.

As a note, would be great if you do a couple of new Filipino dishes. I’d recommend Bicol Express as well as Bistek Tagalog. 😊 (I’d also suggest Kare-Kare)😊

[itsbree]

C'mon! any version will do, still loving it!💕