Som Tam Poo Plara — Spicy Papaya Salad with Pork & Sides
A Thai-style green papaya salad with fermented plara (fish paste), crab, and crispy pork larb, served with fresh cucumber and cabbage. Tangy, spicy, and dangerously easy—ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 185
- Protein
- 22g
Ingredients
- 2 cups green papaya, shredded
- ¾ cup cooked pork larb (or ground pork, cooked)
- ½ cup crab meat (fresh or canned, drained)
- 2 tbsp fermented fish paste (plara)
- 3 tbsp lime juice
- 2 whole Thai bird's eye chilies (or red chili flakes)
- 2 cups cucumber slices & cabbage leaves (for serving)
Instructions
- 1
Pound the bird's eye chilies in a mortar until broken but not fully crushed.
- 2
Add the fermented fish paste and lime juice to the mortar; stir until paste dissolves.
- 3
Add the shredded papaya to the mortar and toss gently until coated and lightly bruised.
- 4
Transfer the papaya mixture to a plate. Top with crab meat and crispy pork larb.
- 5
Arrange fresh cucumber slices and cabbage leaves around the salad on the plate.
- 6
Serve immediately while the pork is still warm and crispy.
Tools you’ll need
- mortar and pestle
- plate
- cutting board (for cucumber & cabbage)
- knife
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