Tam Mak Hoong: Lao Green Papaya Salad
Tam Mak Hoong, or Lao Green Papaya Salad, is a refreshing, spicy, and tangy dish that highlights the bold flavors of Southeast Asia. Traditionally pounded in a mortar and pestle, this dish balances crunchiness, umami, and acidity, making it a staple in Lao cuisine. It pairs beautifully with sticky rice and grilled meats.
Equipment
- Large mortar and pestle
- Sharp knife
- Vegetable peeler
- Cutting board
- Mixing bowl
- Tongs or chopsticks
Ingredients
- 2 cups green papaya shredded
- 1 small tomato quartered
- 2 cloves garlic peeled
- 2 whole Thai bird’s eye chilies adjust to taste
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice freshly squeezed
- 2 tablespoons fermented fish paste optional but traditional
- 1 tablespoon roasted peanuts crushed
- 2 tablespoons snake beans cut into small pieces
Instructions
- Peel the green papaya and shred it into thin matchsticks using a knife or a specialized papaya grater.
- Using a mortar and pestle, pound the garlic and chilies together until roughly crushed.
- Add the palm sugar, fish sauce, and lime juice, and mix until the sugar dissolves.
- Toss in the quartered tomatoes and snake beans, pounding gently to release their juices.
- Finally, add the shredded green papaya, gently pounding and mixing everything together until well combined.
- Sprinkle with crushed roasted peanuts and serve immediately.
Notes
- If you can’t find green papaya, substitute with shredded carrots or cucumber for a similar texture.
- Adjust the chilies based on your spice preference, and use a food processor if a mortar and pestle is unavailable.
Nutrition
Calories: 166kcalCarbohydrates: 26gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 1343mgPotassium: 570mgFiber: 4gSugar: 17gVitamin A: 1834IUVitamin C: 99mgCalcium: 91mgIron: 2mg
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