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from Missfire's cookbook

Papaya Green Salad (Sohm-Tahm Pa-Pa-Ya)




  • 2 cups green papaya
  • ½ cup carrots
  • ¼ cup yard-long green bean (cut to 1 to 2 inch lengths - other green beans may be substituted)
  • 3 each dried chili peppers (can be more or less, as desired for spicy taste)
  • 2 tbsp. fish sauce
  • 1½ tbsp. sugar (add more sugar, if desired)
  • 3 tbsp. lime juice
  • 3 pieces garlic clove
  • ¼ cup roasted peanuts
  • ¼ cup cherry tomatoes (cut in half)
  • Preparation:
    1. 1. Peel and wash the green papaya and carrots, then shred them. Cut the yard-long green beans into 1 to 2 inch lengths and then mix them together in a bowl with the papaya and carrots.
    2. 2. Combine the chili peppers, garlic and 1/3 cup of the papaya mix from above in a mortar and, using a pestle, crush them well. Then, add the tomatoes, sugar, fish sauce, lime juice and roasted peanuts. Break them lightly with the pestle and mix them well. After that add the rest of the papaya mix from the bowl and crush every thing together about several minutes or until they soft and mixed well.
    3. 3. Place on a plate and serve with swamp cabbage, lettuce and cabbage.
    4. Makes 2-3 servings
    5. Tip: Use only green papaya for this salad and add spices to taste.

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    modified: 2012.04.13 | created: 2011.07.07

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