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How to Make Authentic Thai Chicken Som Tam with Fermented Fish Sauce

This Thai Chicken Som Tam is a bold and flavorful salad that perfectly balances sweet, sour, salty, and spicy flavors. Featuring shredded green papaya, grilled chicken, and the distinctive taste of fermented fish sauce, this dish offers an authentic Thai experience that will transport your taste buds straight to the streets of Bangkok.

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Recipe Details

Prep Time

20 minutes

Cook Time

10 minutes (for grilling chicken)

Servings

2

Difficulty

Intermediate

Simple Summary

Thai Chicken Som Tam with Fermented Fish is a vibrant, spicy salad that combines shredded green papaya, grilled chicken, and the umami punch of fermented fish for an authentic taste of Thailand.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (for grilling chicken)
  • Total Time: 30 minutes
  • Servings: 2
  • Difficulty: Intermediate

Ingredients

  • 2 cups shredded green papaya
  • 1 grilled chicken breast, sliced
  • 2 tablespoons fermented fish sauce (pla ra)
  • 2 cloves garlic, minced
  • 2-3 Thai bird's eye chilies, finely chopped
  • 2 tablespoons palm sugar (or brown sugar)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 10 cherry tomatoes, halved
  • 1/4 cup long beans, cut into 1-inch pieces
  • 2 tablespoons roasted peanuts, crushed

Instructions

  1. In a large mortar, pound the garlic and chilies into a rough paste.

  2. Add the palm sugar, lime juice, fish sauce, and fermented fish sauce. Mix well with the pestle until the sugar dissolves.

  3. Add the long beans and lightly bruise them with the pestle.

  4. Add the shredded green papaya and cherry tomatoes. Gently pound and mix all ingredients together, ensuring the papaya absorbs the dressing.

  5. Taste and adjust the seasoning if needed, balancing the sour, salty, and sweet flavors.

  6. Transfer the som tam to a serving plate.

  7. Top with the sliced grilled chicken breast.

  8. Sprinkle crushed peanuts over the salad.

  9. Serve immediately, garnished with a lime wedge if desired.

Chef's Notes

  • If you can't find green papaya, you can substitute with shredded carrots or cucumber for a different but still delicious salad.
  • Adjust the number of chilies based on your spice tolerance. Thai bird's eye chilies are very hot!
  • For a vegetarian version, omit the chicken and fermented fish sauce, and use soy sauce instead of fish sauce.
  • The fermented fish sauce (pla ra) has a strong flavor. If you're new to it, start with a smaller amount and adjust to taste.
  • For best results, serve the salad immediately after preparing to maintain the crispness of the vegetables.

Nutritional Info

Per serving (approximate):

  • Calories: 300
  • Protein: 25g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Fat: 10g
  • Rich in Vitamins A and C from the papaya and tomatoes
  • Good source of lean protein from the chicken

Serving Suggestions

  • Serve with sticky rice on the side to balance the spicy flavors.
  • Pair with a cold Thai iced tea or a light lager beer for a refreshing contrast.
  • For a complete Thai meal, serve alongside Tom Yum soup and a plate of Pad Thai.
  • Garnish with additional lime wedges and fresh cilantro leaves for extra zest and color.
  • This dish is perfect for hot summer days or as a light, flavorful dinner option.