20-Min Som Tam Bowl with Crispy Pork
Tangy, spicy papaya salad tossed with fermented fish, crab, and roasted peanuts, served with grilled pork neck, fried pork intestines, sticky rice, and a punchy tom yum broth. Pure Thai street food energy in one bowl.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- 2 cups green papaya, shredded
- ½ cup crab meat, flaked (fresh or canned)
- 2 tbsp fermented fish paste (pla ra)
- 3 tbsp lime juice
- ¼ cup roasted peanuts, crushed
- 2 whole Thai bird's eye chilies, sliced (or chili flakes to taste)
- ½ lb grilled pork neck, sliced (or rotisserie chicken)
Instructions
- 1
In a large bowl, add shredded papaya, crab meat, fermented fish paste, and sliced chilies.
- 2
Squeeze lime juice over everything and toss vigorously for 60 seconds until papaya softens and releases liquid.
- 3
Scatter crushed peanuts over the top and fold gently to combine without breaking them.
- 4
Divide the som tam between two bowls and top each with sliced grilled pork neck.
- 5
Serve with sticky rice, tom yum broth, deep-fried pork intestines, and fresh vegetables on the side.
Tools you’ll need
- large mixing bowl
- chef's knife
- cutting board
- serving bowls (2)
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