Is papaya salad always spicy?

Traditionally, yes. But you can reduce the chilies and adjust to your heat tolerance.

Can I substitute green papaya?

Yes. Green mango, chayote, cucumber, or fresh green beans work in a pinch.

What’s the difference between Som Tam Isaan and Som Tam Thai?

Som Tum Isaan is bolder, more savory, and more pungent due to pla ra and sharper acidity. Som Tum Thai is sweeter, milder, and does not use pla ra.

Pla ra isn’t technically required, but it’s what defines Som Tum Isaan. Without it, the dish loses its depth and character.

Som Tam Isaan (Isaan Papaya Salad)

Description

Som Tum Isaan is one of the most iconic dishes from northeastern Thailand. This bold, spicy, pungent green papaya salad is Thailand’s most famous salad, eaten everywhere from street stalls to family tables.

Ingredients

Scale

2 cloves garlic, peeled
1–10 Thai chilies, fresh or dried (adjust to taste)
1/3 cup long beans, cut into 1½ inch pieces. Any type of beans will work.
1/3 cup cherry tomatoes, halved
1½ cups green papaya, finely shredded (about 6 oz)
1/2 tablespoon fish sauce (Thai brand preferred, Squid brand works well)
3 tablespoons fermented fish sauce (pla ra) – Pan Thai brand
1 tablespoon fresh lime juice, plus ½ squeezed lime, rind left in
1 tablespoon palm sugar, finely shaved or softened. Regular white sugar will also work
1 tablespoon water (to loosen the sauce)
½ teaspoon MSG (optional but traditional)

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Instructions

Shred the green papaya. Peel the papaya, rinse it, and pat dry. Shred it into thin strands using one of the methods pictured above. Keep the shredded papaya in an ice bath until you’re ready to use it so it stays crisp.
Pound garlic and chilies. Just until crushed and fragrant.
Add the vegetables. Add the long beans and pound until lightly broken, not mushy. Add the cherry tomatoes and the lime wedges and pound lightly. Leave the squeezed lime halves in the mortar to releases aromatic oil. I do this step before the sauces on purpose to build flavors.
Add shredded papaya. Add the shredded papaya and gently pound and toss until everything is coated.
Add the seasonings. Add fish sauce, Pla Ra, lime juice, water, palm sugar, and MSG. Start with small amounts and adjust as you go. You should hit sour, salty, and spicy right away. The trick is to add small amount and increase at you go. Taste and adjust often, especially if you’re new to making papaya salad.
Balance + serve. Adjust with more chilies, lime, sugar or fish sauce as needed. Enjoy immediately. Som Tum isn’t meant to sit. The texture and flavors fade quickly.

Notes

Soak your shredded papaya in an ice bath before pounding for that coveted extra crisp and crunch salad.
Taste constantly and adjust as needed, especially if you're new to the salad.
Add lime, fish sauce, Pla Ra and MSG gradually
Don't over-pound the papaya or the other veggies you choose to add to the salad, just a light crush is enough.
Balance with other dishes served on your table. Som Tum is one part of a balanced Isaan meal, not the whole plate.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Isaan recipes, Thai salads
Method: Pounding
Cuisine: Isaan Recipe, Thai