Som Tum Plara: A Thai Culinary Delight

Introduction to Som Tum Plara

Som Tum Plara is a traditional Thai salad renowned for its bold flavors and unique combination of ingredients. Originating from the northeastern region of Thailand known as Isaan, it features a mix of spicy, sweet, and sour tastes, all brought together with the distinctive aroma of plara—a fermented fish sauce that gives the dish its unique character.

History and Cultural Significance

Som Tum, in its various forms, has been a staple in Thai cuisine for centuries. It is believed that the salad was introduced to Thailand alongside the chili pepper by Portuguese traders in the 17th century. Over time, Som Tum evolved to reflect regional tastes and ingredients, resulting in variations such as Som Tum Thai, which uses peanuts and dried shrimp, and Som Tum Plara, which incorporates plara.

The use of plara specifically in Isaan's version of this salad illustrates the region's reliance on preserved and fermented foods, which was essential due to its dry climate and agricultural cycles. Consequently, Som Tum Plara has become a symbol of Isaan's culinary identity and is widely enjoyed across Thailand and beyond.

Ingredients

• Green papaya - 1 medium-sized, julienned
• Tomatoes - 2-3, sliced
• Long beans - 1 handful, cut into 2-inch lengths
• Garlic - 2-3 cloves
• Thai chilies - 3-5, adjust to taste
• Lime - 1, juiced
• Plara (fermented fish sauce) - 2 tablespoons
• Palm sugar - 1 tablespoon
• Roasted peanuts - a small handful, crushed
• Fish sauce - 1 tablespoon

Preparation Steps

Step 1: Preparing the Green Papaya

Begin by preparing the green papaya. Peel the papaya using a sharp peeler. Once peeled, cut it in half and remove all the seeds. Julienne the papaya finely using a julienne peeler or a knife. Set the julienned papaya aside in a bowl.

Step 2: Crushing the Aromatics

In a mortar and pestle, crush the garlic and Thai chilies together until they form a coarse paste. Be sure to adjust the quantity of chilies according to your desired level of spiciness.

Step 3: Mixing the Salad

Add the long beans into the mortar, and lightly bruise them with the pestle. Follow by adding the sliced tomatoes and palm sugar, then pound gently to mix.

Pour in the plara, fish sauce, and the juice of a lime. Mix everything thoroughly to ensure that the flavors are well combined.

Step 4: Finalizing the Salad

Incorporate the julienned green papaya into the mixture in the mortar. Use a spoon and pestle to mix, ensuring that the papaya is evenly coated with the dressing.

Cooking Process

While Som Tum Plara is a raw dish and requires no cooking, the preparation itself is an art of balancing flavors. The preparation involves fresh ingredients to deliver a fresh crunch, mixed intricately using a mortar and pestle to achieve an authentic taste.

There is no need for cooking timer as this is a straightforward assembly that hinges on the quality of the ingredients and the skillful balance of flavors intertwined through careful pounding and mixing.

How to Enjoy Som Tum Plara

Som Tum Plara is best enjoyed fresh, served alongside sticky rice and grilled meats such as chicken or pork. The fermented nature of plara brings a depth of umami flavors that pair beautifully with the charred richness of grilled dishes.

Traditionally, Som Tum is enjoyed in a communal setting. Sharing this dish along with other Thai delicacies brings people together, evoking a sense of warmth and community.

Conclusion

Som Tum Plara is more than just a salad; it is a cultural experience that marries bold flavors with rich history. Each bite offers insight into Thai cuisine and the ingenious use of ingredients like plara to highlight regional tastes. As you enjoy this dish, savor the amalgamation of spiciness, sweetness, and the pungent allure of plara that makes Som Tum Plara a beloved staple across Thailand and beyond.