page_title: Green papaya salad
section_title: Additional ingredients
hierarchical_section_title: Green papaya salad / Preparation / Additional ingredients
caption_attribution_description: English: Som tam, khao niao, kai yang (Thai script: ส้มตำ ข้าวเหนียว ไก่ย่าง): papaya salad, sticky rice, grilled chicken. A famous combination, that originated in the Isan area of Thailand, but now eaten throughout the whole of Thailand.
context_page_description: Green papaya salad is a spicy salad made from shredded unripe papaya. Originating from ethnic Lao people, it is also eaten throughout Southeast Asia. Locally known in Thailand as som tam, in Laos as tam som, or the more specific name tam maak hoong, in Cambodia as bok l'hong, and in Vietnam as gỏi đu đủ.
  Som tam, the Thai variation, was listed at number 46 on World's 50 most delicious foods compiled by CNN Go in 2011 and 2018.
context_section_description: Together with the papaya, some or most of the following secondary items are added and pounded in the mortar with the pestle:
  Asparagus beans
  Brined "rice field crabs". These belong to the freshwater crab genera Sayamia, Chulathelphusa, and Esanthelphusa (previously classified as part of the genus Somanniathelphusa), which all belong to the Gecarcinucid crab subfamily Parathelphusinae. found in flooded rice fields and canals. Isan people eat the entire crab, including the shell.
  Chili pepper
  Dried shrimp
  Fish sauce
  Garlic
  Hog plums
  Lime
  Palm sugar
  Shrimp paste
  Pla ra / padaek (fermented fish seasoning)
  Raw Thai eggplant
  Tomatoes
  Green papaya salad is often served with glutinous rice and kai yang/ping gai (grilled chicken). It can also be eaten with fresh rice noodles (Lao: sen khao poon / Thai: khanom chin) or simply as a snack by itself with, for instance, crispy pork rinds. The dish is often accompanied by raw vegetables on the side to mitigate the spiciness of the dish.
caption: Green papaya salad, grilled chicken and sticky rice is a popular combination in Laos and Thailand
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