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Garlic and Chilies: Fresh and dried Thai chilies are crushed into a rough paste.
Palm Sugar: Finely chopped to dissolve easily, and added with the garlic and chilies.
Long Beans: Broken slightly so they absorb flavors better.
Tomatoes: Bruised to release juices, adding freshness and umami.
Seasonings: Fresh lime juice with lime skins, tamarind paste (optional), fish sauce, and the essential pla ra (fermented freshwater fish sauce).
Pla ra is integral to Lao som lam, offering a funkier, richer umami taste that sets this dish apart from the Thai version. A pinch of MSG is often added in Thailand to elevate the umami, but it's optional based on personal taste.