Entree: Laos – Luang Prabang / Northern Laos – ຕໍາມັກຫຸ່ງ ➤ Tam Mak Hoong (Laotian shredded green papaya salad dressed with lime, chilies, fish sauce, and toasted rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (454 g) green (unripe) papaya, peeled and shredded
- 4 oz (115 g) yardlong beans or green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 small tomato, cut into wedges, approx. 3 oz (85 g)
- 2–4 bird’s eye chilies, to taste
- 2 cloves garlic
- 2 tbsp (30 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice, about 2 limes
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 tbsp (10 g) toasted rice powder
- 2 tbsp (20 g) dried small shrimp (optional)
- 2 tbsp (30 g) roasted peanuts, crushed
- 1–2 tbsp (15–30 ml) water, if needed to loosen dressing

Instructions

1. If you have a mortar and pestle, lightly pound the garlic and chilies together with a pinch of salt until crushed but not pureed. If using a bowl, finely mince garlic and chilies and muddle together with a spoon.
2. Add palm sugar, fish sauce, and lime juice to the mortar and gently mix until sugar dissolves. Stir in toasted rice powder and dried shrimp.
3. Add shredded papaya to the mortar or a large bowl, then add the cut beans and tomato wedges. Use a spoon or pestle to toss and lightly bruise the papaya and beans so they absorb the dressing and release some juice, but do not mash into a paste.
4. Adjust seasoning with more fish sauce, lime, or sugar to balance salty, sour, and sweet. Add 1–2 tbsp water if dressing is too intense.
5. Transfer to a serving plate and sprinkle with crushed roasted peanuts. Serve immediately.