Tam Mak Hoong (Laotian Papaya Salad) is a traditional Lao recipe for a classic fresh salad of green papaya, carrot, cherry tomatoes and long beans in a spicy and umami-packed dressing. The full recipe is presented here and I hope you enjoy this classic Lao version of: Laotian Papaya Salad (Tam Mak Hoong).
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This easy, and vibrant Lao papaya salad is a delicious and iconic Laotian dish. Bursts of crunchy, spicy, and tangy bliss come together with crisp shredded green papaya and tomatoes, green beans, and chilies. In just under 15 minutes, you can savor the harmonious balance of sweet, tangy, and spicy notes that make it an absolute delight!
Ingredients:
1 green, unripe, papaya, shredded
1 small carrot, shredded
10 cherry tomatoes halved
½ cup long green beans or snake beans, sliced into 3cm lengths
Lao Papaya Salad Dressing:
2 garlic cloves
3 Thai bird eye chilies
1 tbsp fermented fish sauce
1 tbsp shrimp paste
1 tsp crab paste
1 tbsp Palm sugar
juice of ½ lime
Method:
Wash and peel the green papaya using a vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon.
Shred the papaya using a sharp knife or mandoline. Do the same with the carrot.
Combine the garlic and chilies in a mortar and pound together.
Add the sliced green beans and lightly pound into the garlic and chillies.
Now, add the tomatoes, palm sugar, fermented fish sauce, shrimp paste, crab paste, and lime juice. Mix everything to create a dressing.
Add the shredded carrots and papaya and use a large wooden spoon and a pestle to gently pound and mix the salad. Allow the shredded green papaya to absorb the dressing.
Serve the Lao Papaya Salad accompanied by lime wedges.
In Laotian cuisine, green papaya salad is typically eaten with sticky rice. You can enjoy it on its own as a full meal or as an accompaniment to barbecued chicken or pork.
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