Entree: Laos – Southern Laos – ຕຳມັກຫຸ່ງ ➤ Tam Mak Hoong (Pounded green papaya salad with lime, fish sauce, chilies, toasted rice, and peanuts)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 30 min

Ingredients

- 4 cups (400 g) shredded green papaya (firm, unripe)
- 3 cloves garlic
- 3–6 Thai bird chilies, to taste
- 4–6 tbsp (60–90 ml) fish sauce, to taste
- 3 tbsp (45 ml) fresh lime juice (about 3 limes)
- 1–2 tbsp (15–30 g) palm sugar or light brown sugar, grated or chopped
- 2 tbsp (12 g) toasted sticky rice powder (khao khua)
- 4–6 Asian long beans, cut into 1 in (2.5 cm) pieces, about 4 oz (115 g)
- 6 cherry tomatoes, halved, about 3 oz (85 g)
- 1/4 cup (35 g) roasted peanuts, roughly crushed
- 1–2 tbsp (15–30 ml) fish sauce and/or lime juice extra for adjusting seasoning
- Sticky rice or steamed jasmine rice for serving (optional)

Instructions

1. Make toasted rice powder: In a dry skillet over medium heat toast 2–3 tbsp sticky rice, stirring, until golden brown. Cool and grind to a coarse powder using a mortar and pestle or spice grinder; set aside.
2. In a large mortar and pestle, pound the garlic and chilies to a rough paste. Add the palm sugar and continue to lightly pound until the sugar begins to dissolve.
3. Add the fish sauce and lime juice to the mortar and stir/pound gently to combine and dissolve the sugar. Taste and balance for salty, sour, and sweet.
4. Add the cut long beans and halved cherry tomatoes to the mortar and lightly bruise them a few times to release juices without pulverizing completely.
5. Add the shredded green papaya to the mortar (or a large mixing bowl) and toss/pound gently so the dressing coats and slightly bruises the papaya for texture. Add the toasted rice powder and crushed peanuts and mix well.
6. Adjust seasoning with extra fish sauce, lime juice, or palm sugar to taste. Serve immediately with sticky rice or jasmine rice.