This is a video of Thai foods introduced at Vietnam market. I will introduce to you two dishes: som tam and ice cream rolls
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 Cambodia as bok l'hong (Khmer: បុកល្ហុង, pronounced [ɓok lhoŋ]), in Laos as tam som (Lao: ຕໍາສົ້ມ), or the more specific name tam maak hoong (Lao: ຕໍາໝາກຫຸ່ງ, pronounced [tàm.ma᷆ːk.hūŋ]), in Thailand as som tam (Thai: ส้มตำ, pronounced [sôm tām]), and in Vietnam as gỏi đu đủ.
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.
• Som tam Thai – This is one of the mildest versions, where the dressing is sweet and sour.
• Som tam boo pla ra – This is a very common version that uses fermented fish sauce and crab in the recipe.
• Tam ba – Litearlly translated to jungle, this salad includes all sorts of things, plus freshwater snails.
• Tam sua – This version includes green papaya, fermented fish sauce, and rice noodles.
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