Thai Papaya Salad with Larb & Crispy Edges
A vibrant som tam bowl built on shredded green papaya, topped with seasoned ground pork larb, fresh cucumber, and lettuce. Tart, spicy, and ready in 15 minutes—the kind of Thai dinner that tastes like a Bangkok street stall.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- ½ lb ground pork
- 3 cups green papaya, shredded
- 1 whole lime (juiced)
- 2 tbsp fish sauce
- 1 whole Thai chili, minced (or 0.5 tsp chili flakes)
- 1 whole cucumber, sliced thin
- 2 cups butter lettuce or romaine leaves
Instructions
- 1
Heat 1 tbsp oil in a skillet over medium-high heat. Add ground pork, breaking it up with a spoon, and cook until no pink remains, ~5 minutes.
- 2
Stir in minced chili and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
- 3
Toss shredded papaya with lime juice, fish sauce, and a pinch of salt in a large bowl until the papaya softens slightly.
- 4
Fold the cooked pork larb into the papaya salad, stirring to combine.
- 5
Arrange lettuce leaves on a plate, top with the papaya salad, and scatter cucumber slices around the edge.
- 6
Serve immediately while the larb is still warm.
Tools you’ll need
- 12-inch skillet
- large mixing bowl
- cutting board
- chef's knife
- wooden spoon
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