Cooks this dish for paying guests · Verified chef · Answers buyers directly
30 min total25 min hands-onServes 2Easy
294 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDPounded, not tossed. The mortar bruises the papaya so it drinks the dressing.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Green papaya000 g
Long beans000 g
Cherry tomatoes000 g
Dried shrimp000 g
Roasted peanuts000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Choosing a papaya green enough to shred
Pound, turn, spoon — the mortar rhythm
Clay mortar versus granite, and why it changes the salad
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 12 of the 14 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: pounding hard enough without turning it to pulp — step 8 of 14.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Nittaya Bunmee watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Garlic and chilli first, always
Tomatoes bruised, never crushed
Tasting from the liquid, not the shreds
The four-way balance of sugar, sour, salt and heat, and the pounding order that gets the dressing into the shreds.
Written by Nittaya Bunmee. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
206 people cooked it, 88% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 294 more cooks the price becomes $14.99. Your copy never does.
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