Did you know that there are many types of som tam? Today, I want to share with you 2 – Som Tam Thai, and Som Tam Pla-Ra. Som Tam Thai is most commonly served at restaurants; Som Tam Pla-Ra is my hometown’s recipe.
Which one do you prefer?
Som Tam Pla-Ra Ingredients:
green papaya strands from 1 medium-sized papaya, soaked in the ice cubes:
3/4 tbsp of fish sauce:
1.5 tbsp of pickled fish sauce, or pla-ra:
1/2 tbsp of concentrated tamarind water:
8 pieces of birdsā eye chilli:
1.5 of whole tomato, cut into small wedges:
1 tbsp of lime juice:
2 cloves of garlic:
1 tbsp sugar
Som Tam Thai Ingredients:
green papaya strands from 1 medium-sized papaya, soaked in the ice cubes.
2 tbsp of fish sauce:
1 tbsp of concentrated tamarind water:
3 tbsp of coconut sugar syrup for Thai salads:
5 pieces of birdsā eye chilli:
long beans, cut into 1.5 inches:
1.5 whole tomato, cut into small wedges:
1.5 tbsp of lime:
2 cloves of garlic:
3 tbsp of dried prawns:
2 tbsp of roasted peanuts
Utensils:
pestle & mortar:
Served with:
crispy pork rinds:
long beans:
cabbage:
tomato:
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