Tam Mak Hoong: Lao Green Papaya Salad
Tam Mak Hoong, also known as Lao Green Papaya Salad, is a vibrant and boldly flavored dish that captures the essence of Laotian cuisine. Combining crisp, unripe papaya with chile, lime, fermented fish sauce, and palm sugar, this salad delivers a perfect balance of heat, umami, and freshness. Traditionally prepared with a mortar and pestle, it has a delightfully crunchy texture and an addictively pungent aroma.
Equipment
- Mortar and pestle
- Vegetable peeler
- Grater or Julienne peeler
Ingredients
- 2 cups green papaya peeled and julienned
- 1 clove garlic peeled
- 2 pieces Thai bird's eye chiles adjust based on spice preference
- 1 tablespoon fermented fish sauce (padaek) or use regular fish sauce as an alternative
- 1 tablespoon palm sugar or substitute with dark brown sugar
- 2 tablespoons lime juice freshly squeezed
- 5 pieces cherry tomatoes halved
- 2 tablespoons roasted peanuts crushed
- 1 cup green beans cut into 2-inch pieces
Instructions
- Using a mortar and pestle, pound the garlic and Thai chilies into a coarse paste.
- Add the palm sugar and pound until fully combined into a sticky mixture.
- Mix in the fermented fish sauce and lime juice, stirring to blend the flavors evenly.
- Add the halved cherry tomatoes and green beans. Lightly pound to release their juices and soften them slightly.
- Stir in the shredded green papaya, using a spoon to mix while gently pounding to integrate all the ingredients.
- Transfer the salad to a serving plate, then sprinkle with crushed roasted peanuts.
Notes
- For an authentic Laotian touch, fermented crab paste can be added for extra complexity.
- If you prefer a milder version, omit the bird's eye chiles or use just one.
Nutrition
Calories: 83kcalCarbohydrates: 14gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 389mgPotassium: 253mgFiber: 2gSugar: 9gVitamin A: 871IUVitamin C: 50mgCalcium: 34mgIron: 1mg
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