Burmese papaya salad, often called thinbaw thee thoke, is a crunchy salad from Myanmar made with shredded green papaya, a bright lime-and-fish-sauce dressing, and savory additions such as dried shrimp and peanuts. Versions vary by household and region; this one balances tart, salty, nutty, and gently spicy flavors, with roasted chickpea flour giving the dressing a distinctive mellow, toasty finish.
Ingredients
- 5 cups (350 g) peeled, shredded unripe green papaya
- 2 cups (140 g) finely shredded green or white cabbage
- 1 medium firm tomato (about 120 g), cut into thin wedges
- 2 tablespoons (12 g) dried shrimp
- 2 tablespoons (30 ml) neutral oil, such as peanut or canola oil
- 2 garlic cloves (about 6 g), thinly sliced
- 1 to 2 small fresh red chilies (about 5 to 10 g), stemmed and roughly chopped
- 1½ tablespoons (22 ml) fish sauce
- 3 tablespoons (45 ml) fresh lime juice, from about 2 limes
- 1 teaspoon (4 g) granulated sugar
- 2 tablespoons (16 g) roasted chickpea flour, also sold as roasted gram flour
- ⅓ cup (45 g) roasted peanuts, roughly crushed
- ¼ cup (10 g) loosely packed cilantro leaves and tender stems, chopped
- ¼ teaspoon (1.5 g) fine salt, plus more to taste if needed
Instructions
- Make the garlic oil. Put the oil and sliced garlic in a small skillet over low heat. Cook for about 3 minutes, stirring often, until the garlic is pale gold and fragrant; it will darken quickly if left unattended. Transfer the garlic and oil to a small heatproof bowl and let them cool for 5 minutes. Keep both the crisp garlic and the oil for the salad.
- Prepare the papaya. Peel the papaya with a sturdy vegetable peeler and cut it in half lengthwise. Scoop out and discard the pale seeds and soft center. Shred the firm flesh using the large holes of a box grater or a julienne peeler, stopping before you reach any soft or watery part. Measure 5 cups (350 g). If the shreds seem very wet, gently blot them with a clean towel; do not squeeze them dry.
- Get the other vegetables ready. Shred the cabbage finely so it mixes easily with the papaya. Cut the tomato into slim wedges, chop the cilantro, and set everything aside. Thin, even pieces make the salad easier to toss and ensure that the dressing reaches more than just the surface.
- Build the dressing. In a mortar, pound the dried shrimp and chopped chili until the shrimp is broken into small flakes and the chili is bruised. Add the fish sauce, lime juice, sugar, chickpea flour, and salt, then stir until smooth. If you do not have a mortar, finely chop the shrimp and chili with a knife and whisk the dressing ingredients together in a bowl. Stir in the cooled garlic oil, reserving the fried garlic for the finish.
- Toss and taste. Put the papaya, cabbage, and tomato in a large mixing bowl. Pour over the dressing and toss thoroughly with clean hands or salad tongs, lifting from the bottom so the flour and dressing do not collect there. Fold in the peanuts, cilantro, and fried garlic. Taste a strand of papaya with a little dressing and adjust with lime for more tartness, fish sauce for salt and savoriness, or a pinch of sugar if the lime tastes especially sharp. Serve promptly while the vegetables are crisp.
Tips
- Choose genuinely green papaya. The skin should be green and the flesh pale, firm, and not especially sweet. Ripe papaya is softer and sugary, so it will turn mushy when dressed and will not give this salad its characteristic clean crunch. If the papaya is very large, weigh the peeled shreds rather than trying to use the whole fruit.
- Handle the chili to suit your table. One small chili gives gentle warmth; two make the salad noticeably hotter. Remove the seeds for a milder result, or leave them in for more heat. Wear food-safe gloves if you are sensitive to chili, and wash your hands and knife promptly afterward.
- Use the chickpea flour thoughtfully. Roasted chickpea flour is a useful Burmese pantry ingredient, but it may be sold in South Asian or Southeast Asian grocery shops rather than a standard supermarket. Toasted rice powder is a practical replacement and adds a drier, grainier toastiness instead of the flour’s soft, nutty body. Do not substitute uncooked ordinary flour.
- Dress at the last minute. The salt and lime draw moisture from shredded vegetables. Keep the components separate until shortly before serving, and toss only enough to coat everything. If the salad sits, the dressing can settle, so toss it again before serving rather than adding extra flour automatically.
Serving Suggestions
Serve this salad as a lively side with a bowl of steamed rice and a simple main dish, such as grilled fish, roast chicken, or tofu. Its sour-salty dressing works particularly well beside foods that are less sharply seasoned. It can also be part of a Burmese-style meal with other small dishes, rice, and a vegetable or lentil preparation. Set out lime wedges and extra crushed peanuts so diners can adjust their own portions.
For a light lunch, serve a generous bowl with rice or rice noodles and a few cucumber slices. Keep the salad separate from hot rice until it reaches the table so the papaya stays crisp. The recipe includes dried shrimp and fish sauce, so it is not vegetarian; for a plant-based table, use the variation below and label the ingredients clearly for guests who avoid seafood or have allergies. Peanuts are another common allergen and can be served on the side.
Variations
Make it vegetarian. Omit the dried shrimp and replace the fish sauce with 1 tablespoon (15 ml) light soy sauce, then add more lime to taste. This gives a salty, savory dressing, although it will not taste exactly like the seafood-seasoned version. For a closer savory note, add 1 teaspoon (5 ml) soy sauce at a time rather than pouring in extra, which can make the salad too salty.
Adjust the crunchy finish. If dried shrimp is unavailable, leave it out and increase the crushed peanuts by 1 tablespoon (8 g). The result will be nut-forward rather than seafood-savory. Toasted sesame seeds can replace some of the peanuts, but they bring a different aroma and are not a one-for-one flavor match. For a nut-free bowl, omit the peanuts and offer extra crisp cabbage instead.
Change the heat or herbs. Use a mild red chili or omit it for a no-heat salad; add a little more only after tasting. Cilantro is easy to find, but if you do not enjoy it, use a smaller amount of thinly sliced scallion tops. Some households include additional vegetables or alter the balance of lime, fish sauce, and oil, so treat the dressing as a starting point rather than a rigid formula.
Storage and Reheating
This salad is best freshly tossed. If you expect leftovers, store the shredded papaya, cabbage, tomato, dressing, peanuts, herbs, and fried garlic separately in covered containers; refrigerate perishable ingredients within 2 hours. The undressed cut vegetables are best used within 1 to 2 days for crisp texture, while the dressing can be refrigerated in a sealed container for up to 3 days. Stir the dressing before using because the chickpea flour may settle.
Once dressed, refrigerate leftovers promptly in an airtight container and use them within 1 day for the best texture. They may remain usable for up to 2 days if kept properly chilled, but the vegetables will soften and release liquid. This is a cold salad, so reheating is neither needed nor recommended. Discard it if it has been left at room temperature for more than 2 hours, or if it looks or smells spoiled.
Frequently Asked Questions
Can I make Burmese papaya salad without a mortar and pestle?
Yes. Finely chop the dried shrimp and chili with a knife, then whisk them with the fish sauce, lime juice, sugar, chickpea flour, and salt in a bowl. A mortar helps bruise the chili and break down the shrimp, but careful chopping gives the dressing plenty of flavor. Avoid blending the whole dressing, which can make it foamy and overly smooth.
What can I use if I cannot find green papaya?
Firm green mango is the closest easy-to-find alternative in texture and tartness, though its flavor is fruitier and the finished salad is not papaya salad. A firm, mild chayote, peeled and finely shredded, can also provide crunch, but it is less tangy, so add lime gradually to balance it. Avoid ripe papaya, which is too soft and sweet for this preparation.
Is roasted chickpea flour the same as regular chickpea flour?
Not always. The ingredient used here is already roasted and has a warm, nutty aroma; regular chickpea flour may be raw and taste chalky in a dressing. Look for roasted gram flour or roasted chickpea flour in a South Asian or Southeast Asian market. If you cannot find it, toasted rice powder is a better practical substitute than uncooked flour, though the texture and flavor will change.
Can I make the salad ahead of time?
You can prepare the components several hours ahead, but keep them separate and chilled. Shred and cover the papaya and cabbage, make the dressing, and store the peanuts, cilantro, tomato, and fried garlic separately. Toss everything together just before serving. If you dress it early, the salt and lime will draw out liquid, soften the vegetables, and dilute the seasoning.
How do I make the salad less salty or sour?
If it tastes too salty, add a little more shredded papaya or cabbage and toss again; adding more lime will not reduce saltiness. If it is too sour, stir in a small pinch of sugar and taste again, rather than adding a large amount at once. A little more oil can soften the sharp edges, but adjust gradually so the salad stays bright rather than greasy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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