Thai Chef Makes Green Papaya Salad (som tum pla ra)

Comments · 479

• RO

  @robsieluang · 1 year ago

  Thank you so much.. For 25 years my spous made this som tum almost every week but she also added small crabs in it when available.. Sadly she passed away two ears ago. I tried to make it myself but it was never the same. Now i understand what i did wrong.

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• MA

  @malangpou · 1 year ago

  <a href="https://www.youtube.com/watch?v=Re6bkPQq2BA&amp;t=250">04:10</a> อุ้ย! อะไรวะ 😂😂

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• ST

  @stevenhudson7313 · 1 year ago

  You have one of the best cooking shows on YouTube. Thank you.

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• TH

  @thomasf8100 · 1 year ago

  Huh. &nbsp;I never realized some people are sensitive to raw green beans. I&apos;ve eaten so many raw green beans in my life with no issues... Learn something new every day.

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• MR

  @mrjub · 1 year ago

  SomTum with crispy pork rind is heaven!

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• SE

  @Seabro-tabl42 · 1 year ago

  I used a mandolin to make fast work of slicing a lot of papaya for my wife&apos;s Som Tam. She uses the traditional method with the large knife. I never argue with my wife when she is making Som Tam. I like the Lao style the best. Thanks for posting!

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• 33

  @333konneko · 1 year ago

  always love your precautionary tips for handling peppers:) &nbsp;&apos;they can jump into your eyes&apos; as you cover the mortar with one hand is iconic

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• MA

  @malisastarot · 1 year ago

  We added dried shrimp in my house. It tasted very good.

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• LI

  @LiTTLEPiPU · 1 year ago

  Pai, you’re making my mouth water! Living in Japan, I love to make som tam with daikon radish and green apples. You get a slight sweet and sour flavor from the green apples that goes so well with the som tam dressing. It’s really delicious!

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• XI

  @xislee1740 · 1 year ago (edited)

  I love papaya chop like that because it&apos;s still crunchy ❤ lots of ferment fish sauce, extra spicy/garlicky, sour ❤❤❤

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• LF

  @lfaktore · 1 year ago

  The kicker is the crab sauce . If your kung fu is awesome and you make your own, it&apos;ll be even better

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• BI

  @Bijlibaba · 1 year ago

  Swasdee Khap, Pailin! 🙏💙<br><br>From the bottom of my heart—thank you! Your Som Tum Pla Ra recipe was not just a dish; it was an experience, a journey, and a nostalgia trip all in one fiery, umami-packed bite!<br><br>I’ve always loved Thai food, but the way you break it down, with such passion, precision, and authenticity, makes it impossible not to fall in love with it even more. You go out of your way to ensure the most authentic flavors while making it approachable for home cooks, and that’s what sets you apart—not just as a chef, but as a truly gifted teacher and presenter.<br><br>Your improvisations and expert tips? Spot on. The balance of spice, sourness, sweetness, and funk in this dish was a masterclass in flavor. It brought back vivid memories of my time in Bangkok, and more importantly, moments from my own life that food has a way of unearthing.<br><br>I am forever in debt to your wisdom and generosity in sharing Thai cuisine with the world. This is not just a review—it’s a standing ovation. 👏👏<br><br>Anyone who hasn’t yet checked out Pailin’s Kitchen—you’re missing out on Thai food magic. Go watch Thai Chef Makes Green Papaya Salad (Som Tum Pla Ra) and prepare to have your taste buds awakened!<br><br><a href="https://www.youtube.com/hashtag/hotthaikitchen">#HotThaiKitchen</a> <a href="https://www.youtube.com/hashtag/somtumplara">#SomTumPlaRa</a> <a href="https://www.youtube.com/hashtag/foodwithheart">#FoodWithHeart</a> <a href="https://www.youtube.com/hashtag/thaifoodlove">#ThaiFoodLove</a> <a href="https://www.youtube.com/hashtag/authenticthai">#AuthenticThai</a>

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