I read a comment on one of Gordon's videos that said something like "Gordon cooks like he really has to pee but his producer told him he can't go until he's finished cooking" and now I can't unsee it.

Petition for Brian to make papaya salad

I'm Thai and frankly I would try this version of somtum, except even more chili and way less sugar. Banana blossom is an interesting ingredient to put in, because we also have banana blossom salad (as a Yum, meaning spicy and sour). But about putting lime skin and pounding together with somtum, you need to be careful not to pound too much, or else it will be bitter.

Tamarind fun facts: - Its name mean Indian dates (tamar Hind). - They're not dates, but legumes growing out of large trees. - It's a major ingredient in Worcestershire sauce. The sour tangy taste of the sauce is all tamarind. - Tamarind juice with some sugar is pretty good.

About a month ago when I went to Thailand, a western friend of mine asked me to help her find papaya peeler. I live in Malaysia, so we know how it's made, but out of curtesy, I went to Big C n asked for it, the result is all the staffs were laughing out loud, and they were even trying to show me how they do it. 😅😂 I told them, ya i know, but it's a friend asking for it. Then they said "ask your friend to be more daring" 😂😂😂😂😂

The pounding of Papaya Salad is mean to break ingredients for it to release a flavor and some juice. Not mashed it all in to a paste.

I legit thought you were gonna say, "you can see the bigger sized..." you know what at 13:40 hahaha

As a Thai Laotian, usually when my mom puts in dried shrimp (which isn’t often only because it’s hard to come by in our area) she uses it in the same way as the peanuts. It’s more a garnish than in the building of the dish. She’s more inclined to use real shrimp and chicken feet as add on to her salad which I love! I will say my mom uses one chili for me because I’m weak but even then our Birds Eye are twice the size of the ones he uses. That was too small. It’s not god awful but maybe more ass backwards in the recipe. And I will say I am personally offended that there was no tomato in it. Get rid of the shallot, the carrot is okay (actually Marion’s kitchen did a great recipe using carrot as a replacement for green papaya salad that I used when I was living alone and was too lazy to drive the 2 miles to my parents house to get the real thing) and add some long beans or green beans if you can’t find long beans. And if you get that fermented fish sauce, use that! My mom always uses that in her salad and that’s what makes it along with squid brand sauce and just msg. No salt because that’s plenty salty. Also I love the screenshot of the different pestle and mortars especially because my mom has that exact pestle and mortar which is next to the food processor that she only uses to make meatballs for pho.

Put tamarind in your instant ramen and use half of the soup base. Boil the noodles separately in just water. Put the flavoring in the bowl, no water. Once the noodles are cooked, put only the noodles in the bowl first and mix it with the flavoring until evenly coated. Once evenly coated, pour the remaining water into the bowl until just above the noodles, then mix. Save the other half of the flavor packet for emergency when someone screws up a recipe.

No more uncle Gordon 😂 The moment he said you're wasting papaya I sat straight. Like that's so like my dad. He'd yell a lot if we peel any vegetables a bit thicker😂😂😂

round pistle/mortar = grind ingredients conical pistle/mortar = decimate ingredients

Chefs are now using this is my version of dishes to mask the fact that they really dont know what they are doing so Uncle Roger an others cant make fun of their bullcrap

Loss of words at 13:43 chef Brian 😆. Keep focused on food video, you can focus on other stuff after sometime 😂

Always appreciate a good laugh and cracking down on celebs bs, but love when the episodes are much more educational, nice balance on this one 🤘

Som = sour thom = pounded. it's not a literal translation of "papaya salad", because you can use things other than papaya like cucumber, carrot, mango, apples...

One thing I really appreciate about your videos where you react to these sorts of things is that you are great at giving context as to what Western-trained chefs are thinking. Especially when they are making things for TV since you can bridge the why they are doing some adaptations there as well.

Gordon could also have just used a julienne peeler instead of the box grater for longer strips of papaya

Fantastic video and great comments. Your willingness to learn makes you so interesting to watch. Please keep it up chef. 😁

That saurce in his mortar, Gordon make extremely sweet กุ้งแห้งน้ำปลาหวาน (Kung Hang Nam Pla warrn). People make it to eat with very sour unripped mango. If I saw what he did as Papaya salad, I will walk out immeditely. It's pretty much a ยำกุ้งแห้ง (Yum Kung Hang) at this point

Honestly, from other recipes Gordon can handle more spice. It's likely that to avoid foodwaste what he cooks on camera will then be eaten by him and his family (his daughter hanging around him a lot could indicate that too). And if your loved ones can't handle spice..well, what are ya gonna do?

"Green papaya salad. So easy to make!" (Proceeds to make it wrong)

As a Thai person I’ll say that the least Bird Eye Chili the restaurant give you is 2 chili but usually we do 5-15 chili. Some insanely high heat tolerance person also do like 30-100 chili(I’m not one of these)

Nice pause 13:31 Brian knows exactly what he’s doing there.

I can't be certain because I haven't tasted it, but I'm guessing the flavor of that dressing will be mostly fish stink. One chili, lotta tart ingredients that might drown out the sugar, and a whole lot of shrimp? If any flavor is getting out above the others, it's probably going to be the fishy one.

Don't tell Uncle Roger, but this is my preferred way to watch his videos. Love the extra insight. Also I just checked out your bands video 🤘

Gordan made more of a ......Papaya Coleslaw?

13:41 I definitely see the bigger size uhhh pestle and mortar. 👀👀👀

Lol at the loss for words at 13:42. It’s ok, man. We get it.

"the bigger size....uhhh uhh pastel" 😂 looks like 2 puppies fighting in a sweater to me.

I use 3 to 5 birds eye chilli, 1/4 lime, handful cherry tomatoes, long bean, 1 tb sugar, roasted peanuts and ferment fish sauce for my salad . Might have forgotten some things.

papaya salad with chilli jam

I'm glad I found your channel. I look forward to learning from you. Great video

It depends on the person and the heat level of the bird's eye chilli , for me i can take on 15 chillies or more on normal chilli but chillies with higher level scovilles i recommend you to taste it first before you add too much

I guess the taller Thai mortar is better for pounding of ingredients, and the bowl-shaped Western mortars are better for grinding?

The American pestle and mortar always reminds me of the RX (pharmacy) kind of pestle and mortar.

As much as I hate how most forms of entertainment now are reaction videos, i really like this because it is very informative. All your commentary whilst you see the methods used is very educational. thank you.

Still probably tastes good.

Love uncle Roger the dirty jokes crack me up never fails to make me laugh 😂 I love a good dirty joke 😉 "I want my salad to be limp I dont want salad with boner" love it 😂

Please Brian, make a video how to properly and fast jullienne vegetables. Struggling with it quite a while, kill a lot of time also

Bigger size... pestle & mortar 😂 great edit

It also depends on the potency of the pepper! Although those peppers seem like they aren't that potent

shallot or whatever is fine. somtum can use whatever ingredients you can find. some time we do fruit somtum, noodle somtum, eggplant somtum and more. as long as the base dressing taste like somtum it can be somtum. good and tasty food don't have to be authentic and being authentic didn't mean it's a good and tasty food. in Thailand there are many unauthentic foods, but it eventually become an authentic food like Pad Thai for example. it's good to have many types of the same thing.

Yeah, the way Gordon made it western salad style of just mixing with the dressing and the fact that he added Thai basil and shallots gave this salad into a territory of Yum than a Som Tum. Even tho Som Tum is a pretty forgiving recipe because its street-food nature lend itself to have all the different versions, it's kinda essential to pound the vegs during the mixing process to bruise and mingle all the flavor. I wouldn't mind that much to have thai basil and shallots in my somtum, but it does bring the flavor profile away from somtum and into yum territory which doesn't require any pounding, just mixing it in a bowl. One thing I would mind is the dressing. The ratio is just so off-balanced. Som Tum is one of those dish in which the chili kick is something you look forward to.

Brian Tsao: Pounding is ESSENTIAL!! 😆

As a Thai there was no tomato used and if you wanna step up your game then go with papaya salad fermented fish they'll have salted field crab in it

Gordon breaks down foreign recipes very well for a western audience withoug insulting anyone like Jamie does hahah Coming back to jamie, Brian, pls look up "österreichische Spinatknödel", the only good Spinach balls out there hehe I'm sure even uncle roger would like them because they don't taste heslthy 🤭

lol "bigger size uh uh pestle uh.... BEWBS"

Cool videos! When are you going to show us some of your recipes?

My Thai mom said if you eat the pepper stem it makes your stomach not hurt as bad from the spice afterwards... We might need an experiment on that one!

In Germany, food laws are quite specific (who'd guessed). The famous Wiener Schnitzel, which is actually from Austria, can only be called as this if it's made from veal. In Germany pork is mire popular. So a Schnitzel made from pork legally cannot be called a Wiener Schnitzel. The usual way chefs get around this is to call their Schnitzel "Wiener Style", so,, not exactly a Wiener Schnitzelm but made in the style of a Wiener Schnitzel. That's what Gordon is doing. He's making a salad "Thai papaya style". Not exactly according to the original recipe, but close enough for us "longnosers".

I'll stay with the Thai version of this dish, thank you. It's a staple and not something that needs re-interpreting. Never have I ever been served a papaya salad in Thailand that looks different of the one in the pic Uncle Roger gave. Weirdly enough, just scraping the papaya on the grate lengthwise could have improved the result, but that was clearly not the aim.

We need Lazy Man's Thai Papaya Salad

European basil in place of Thai basil? That makes even less sense than these British substitutions usually do. I'd think to use mint before making that choice.

Brian, I like your style of commenting and explaining how to do the certain dish and your sence of humor!

Thr real reason why thai chef put the whole lime in the mix is not that deep. We lazy and don't want to pay for garbage pick up too frequent

I love my papaya salad. But I like to replace the papaya with carrots and use peanut butter or the crunchy peanut butter. Also this is the only dish that I like to eat with a bowl of rice drowning in water.

How can you say multiple times you are making a SPICY salad and then only take 1 chili AND add too much sugar to SOFTEN THE BLOW WITH THE CHILI?! Is Gordon's definition of spicy the complete opposite of what it is supposed to be? That's Jamie Oliver level of spiciness, maybe even less.

As a thai dude the "just make you she actually woman" Cracks me hard But no tamarin paste its disgusting. Tamarin water only

Okay to be fair, Gordon's recipe came out in 2012/2013, not to mention he has a Western pallete.

Fantastic reaction 👌 video....entertaining and informative 👍💯. Cheers ✌️ 🍻

Needs fermented fish sauce, pickled baby crabs and much more spices. Laotian version is the best I think, the best I've had was traveling through there.

13:42 "bigger size of....................................... pestle and mortar" You just keep dodging bullets Brian lmao (like that food wars video last time), nice video though man keep it up.

Wow! So close to 100k subscribers! 🎉🎉🎉

The mistake on Gordon actually he should use pestle and mortal in smashing the garlic and chilies... It shouldn't be chopped

4:13 so far, he’s using the right ingredients, just way off on his measurements, like putting in a cup of baking powder, and a tablespoon of flour into pancake batter instead of the other way around 😂

Don't get how he couldn't just google thai papaya salad or watched it on KZfaq before making this, same for Jamie Oliveoil

13:28 SORRY CHILDREN moment lol

So what I’m getting this exactly a bad recipe but instead a recipe for basic weak palates

Scoville heat units is just a measurement of how much sugar water is needed to dilute the capsaicin. Too much heat, squirt sugar water in your mouth.

Ok, I am not from Thailand. But I do love Papaya salad. I can't get papaya where I live, so I substitute it with green apple. It is different but it works. Well don't ask me for my version of this recipe, because Uncle Roger will kill me😀.

Gordon forgot to add tomatoes

Between Uncle Roger saying what kale salad can do, saying he wants a salad without a boner, and you saying that people who don't like fish sauce are pussies------this is now a comic revue. LOL!

Shallots on salad is not a bad idea, lots of Vietnamese salad have fried shallots.

At least Gordon said it has been "inspired" by his travel in Thailand. He did not say "traditional"

This makes me want to eat some papaya salad... like real ones...

"... bigger size... uhhh..." *cut* LMFAO

Rather than carrot I like mine with mango. You could also make a poor man version with cucumber.

You put the lime in the coconut, and add the filthy frank shout out

nice B-roll with Pailin's clip. She is, among the top of my list, the go to for thai's cooking channel.

If I had 200 million I wouldn't be making my own papaya salad

If you don't like something to be too salty, use less salt. If you don't like something too spicy, use less chillis. What's wrong with that?

Another great video!!

I respect the honesty and would never blast ya for not being completely "correct" with recipes off the top of your head but I can say pretty confidently I bet itd still taste good 😅

Will Gordon Ramsay ever regain that Uncle title? And when will Uncle R. review Brian's egg fried rice?

1 chilli in Som Tam, a dish that has, at times, made my nose run, ears ache and eyes water whilst eating it in Thailand.🤦‍♂

If you're going to offer, I say you should make it and tag Uncle Roger to see if he'll review it.

I haven't heard of Pailin's Kitchen. I will check out her channel. Thanks!

Gordon got chewed out by a thai chef when he went to thailand and he still didn’t learn his lesson?🤔🤣

Where’s the blah raa the fermented fish sauce famous in Isaan (NE Thailand) for its originally from Laos.

No tomato? Or long bean? The Hot Thai Kitchen also has written directions on making it if you don't have the big mortar and pestle

13:40 "we can see uhh....the bigger size uh........pestle and mortar" :)

In Philippines green papaya salad is appetizer almost they called it atsara.

I get this at a Hmong restaurant near me. You can choose either Thai style or Lao style.

2:19 average guy in 2023 be like.

I’m wondering how sugar can take the edge off of spice. Sugar is a taste. Spice is a sensation. That’s like saying sugar will take the edge off of the summer sun.

Almost 100k! deserved

Hey don't blame Gordon for putting in extra fiber. He probably needs it at his age.

somtum in thailand there are level of spiciness you can order and 1 chili is normal 1-2 order not spicy 3-4 for normal order 5+ for extra spicy 0 chili you need a very long explanation about how it just not spicy tell them that you mean 0 chili then you will get a scornful look from everyone just like when you order butter chicken without butter or stir fried Thai basil with minced pork without basil edit: its Thai chili so you may need more or less for another chili.

Petition for Brian to react to Uncle Roger’s Food Network Adobo video.

He's not making Som-Thum He making Yum Me being from Laos in my opinion a proper Som-Thum or Thum-Muk-Hoong Green papaya 10 to 15 Thai chillies Lime and or tamarind Tomatoes Sugar or palm sugar Garlic Msg Fish sauce Fermented fish sauce Shrimp paste And if fresh garlic leaves are in season and available that is a must...rarely do Lao som-thum is garnished with peanuts The darker and more pungent the juice the more umami the flavor Garnish with pork cracklings on the side and its a match made like no other.