Salads
Tam Mak Hoong
Ingredients
- 300 g (10.5 oz) green papaya, shredded
- 2 tomatoes, quartered
- 3 garlic cloves
- 3-5 bird's eye chillies
- 2 tbsp padaek (fermented fish sauce) or fish sauce
- 1 tbsp palm sugar
- 2 tbsp lime juice
- 1 tbsp roasted peanuts
- 1 tbsp dried shrimp
- long beans, cut into short lengths
Method
- Pound garlic and chillies together in a mortar until roughly crushed.
- Add long beans and lightly bruise them with the pestle.
- Add shredded papaya and tomatoes, pounding and tossing gently to bruise (not pulverise) the ingredients.
- Season with padaek, palm sugar and lime juice, mixing well.
- Stir through roasted peanuts and dried shrimp.
- Serve immediately with sticky rice and fresh vegetables.
Introduction: Tam Mak Hoong is Laos's green papaya salad, pounded together in a mortar with chilli, lime, padaek and tomatoes.
Cultural Background: Tam Mak Hoong is Laos's green papaya salad, pounded together in a mortar with chilli, lime, padaek and tomatoes. Widely considered a precursor to the more famous Thai som tam, it is an everyday dish enjoyed at roadside stalls and family tables alike, prized for its punchy balance of sour, salty, sweet and spicy.
Tips: Use a light bruising motion rather than heavy pounding to keep the papaya crunchy. Adjust chilli quantity to control the heat level.
Variations: Tam Mak Hoong Pa Daek uses extra fermented fish for a stronger flavour. A milder version reduces chillies and omits dried shrimp for a lighter taste.
Storage: Best eaten fresh; can be refrigerated for a few hours but texture softens over time.
Reheating: Not applicable – served cold.
FAQs:
Q: What is padaek?
A: A traditional Lao fermented fish sauce, stronger than standard Thai fish sauce.
Q: Can I make this less spicy?
A: Yes, simply reduce the number of chillies used.
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