Entree: Laos – Lao Isan Border Cuisine – ຕຳລາວ ➤ Tam Lao (Lao papaya salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

- 1 small green (unripe) papaya, peeled, seeded and shredded, approx. 1 lb (450 g)
- 1/4 cup (30 g) dried shrimp, rinsed and briefly soaked if hard
- 3–5 bird’s eye chilies (to taste)
- 3 cloves garlic
- 3 tbsp (45 ml) fresh lime juice (from ~2 limes)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) palm sugar (or brown sugar)
- 1 tsp (5 g) pla ra (fermented fish), optional but traditional for Lao flavor
- 5–6 cherry tomatoes, halved
- 10–12 yardlong beans or green beans, cut into 1-inch (2.5 cm) pieces, approx. 4 oz (115 g)
- 2 tbsp (14 g) toasted glutinous rice powder (khao khua) — see note in Instructions if making fresh
- 2 tbsp (30 g) roasted crushed peanuts, for garnish
- Fresh herbs (Thai basil, mint, cilantro) for serving
- Sticky (glutinous) rice, cooked, for serving (optional): 1 cup (200 g) uncooked glutinous rice

Instructions

1. If you don’t have ready roasted rice powder, toast 2–3 tbsp (about 30 g) uncooked glutinous rice in a dry skillet over medium heat, stirring constantly until golden and fragrant; cool and grind to a coarse powder to make khao khua.
2. In a large mortar and pestle, pound the garlic and bird’s eye chilies to a rough paste. Add the palm sugar and continue to pound until it dissolves slightly. Stir in the pla ra (if using), fish sauce, and lime juice to combine into a dressing.
3. Add the dried shrimp to the mortar and lightly pound to break it up (do not pulverize). Add shredded papaya, halved cherry tomatoes, and cut yardlong beans to the mortar (or transfer the dressing to a large mixing bowl if your mortar is small).
4. Using the pestle and a spoon, gently crush and toss the papaya mixture—pressing to bruise the papaya fibers and release juices—until the vegetables are well coated and slightly softened, about 1–2 minutes. Taste and adjust with more fish sauce, lime, or palm sugar to balance salty, sour and sweet.
5. Transfer to a serving plate, sprinkle with toasted rice powder and crushed roasted peanuts, and top with fresh herbs. Serve immediately with warm sticky rice and extra lime wedges on the side.